Classic Hot and Sour Soup

1. Prep the Meat

In a medium bowl, combine the thinly sliced pork or chicken with water, cornstarch, oil, and salt. Stir until the meat has absorbed the marinade. Let it sit for 20 minutes to tenderize.

2. Begin the Soup

In a large nonreactive pot, bring your choice of stock to a boil. Add the marinated meat to the boiling stock, breaking apart any clumps. Lower the heat to a gentle simmer and skim off any foam using a fine-mesh strainer.

3. Season the Broth

Sprinkle in the white pepper gradually to avoid clumping. Add the light and dark soy sauces, sesame oil, salt, sugar, dried chilies (if using), and MSG (if using). Stir well.

4. Add the Aromatics and Tofu

Add the lily flowers, wood ear and shiitake mushrooms, bamboo shoots, and both types of tofu to the simmering broth. Pour in ⅓ cup of vinegar to start; you can adjust this later for more tang.

5. Thicken the Soup

While keeping the soup at a steady simmer, stir in a circular motion and slowly add three-fourths of the cornstarch slurry to thicken. Check the consistency; it should lightly coat a ladle. Adjust with more slurry or stock as needed.

6. Finish with Egg Ribbon

Increase the heat slightly to ensure the soup is bubbling. Stir in a whirlpool motion and drizzle in the beaten egg to form delicate egg strands, also known as 'egg flowers.'

7. Garnish and Serve

Pour the hot and sour soup into bowls and sprinkle with chopped scallions for a fresh finish.