Spicy Tofu and Pork Hot and Sour Soup

1. Tofu Prep

Place the tofu in a pie plate, top with a heavy plate and weigh down with two cans. Let stand for at least 15 minutes to release liquid.

2. Pork Marinade

In a medium bowl, whisk 1 tablespoon soy sauce, sesame oil, and 1 teaspoon cornstarch. Toss the pork in the marinade and leave it to set for 10 to 30 minutes.

3. Cornstarch Mixtures

Combine 3 tablespoons cornstarch and 3 tablespoons water in a small bowl. Leave the spoon in the bowl for re-stirring. In another bowl, mix the remaining 1/2 teaspoon cornstarch with 1 teaspoon water. Beat in the egg and set aside.

4. Soup Base

Bring the chicken broth to a boil over medium-high heat, then reduce to medium-low. Add bamboo shoots and mushrooms, simmering until tender, about 5 minutes.

5. Tofu and Pork

Dice tofu into 1/2-inch cubes. Add tofu and pork with marinade to the soup, stirring to separate pork pieces. Simmer until pork is cooked, about 2 minutes.

6. Thickening the Soup

Stir the cornstarch-water mixture and add it to the soup. Raise the heat to medium-high and cook until the soup thickens, about 1 minute.

7. Final Seasoning

Add vinegar, chili oil, white pepper, and the remaining 3 tablespoons soy sauce. Turn off the heat.

8. Egg Drizzle

Drizzle the egg mixture into the hot soup slowly and in a circular motion, without stirring. Let sit for 1 minute.

9. Finish and Serve

Return the pot to medium-high heat until it just reaches a gentle boil, then remove from heat. Gently stir once to distribute the egg. Serve with scallions sprinkled on top.