Hot and Sour Soup

1. 1

   Whisk together the wine and 1 teaspoon each of the soy sauce, sesame oil, and cornstarch.

2. 2

   Combine the meat shreds with this mixture to marinate while you combine the stock with the garlic and ginger in a large saucepan and bring to a boil over medium-high heat.

3. 3

   Drain the mushrooms and lily buds, trim off all the hard ends, cut into thin slices, and add to the stock.

4. 4

   Reduce the heat to low and simmer for 5 minutes.

5. 5

   Bring the stock back to a boil over medium heat and add the meat.

6. 6

   Stir to make sure the pieces do not stick together and cook until the meat loses its pinkness, about 3 minutes.

7. 7

   Then add the tofu, vinegar, pepper, and remaining soy sauce.

8. 8

   Reduce the heat to low again and simmer for 5 minutes.

9. 9

   Mix the remaining cornstarch with 1/4 cup cold water and stir that mixture into the soup until it thickens, about 1 minute.

10. 10

    Continue to stir and pour in the eggs in a slow stream.

11. 11

    The eggs should form thin, almost transparent ribbons.

12. 12

    Remove from the heat and season with the remaining sesame oil and more vinegar or pepper to taste.

13. 13

    Garnish with the cilantro and scallion and serve hot.

14. 14

    Omit the meat and add 1/2 pound more tofu and 1/4 pound slivered bamboo shoots.

15. 15

    Substitute vegetable stock (page 162) for the chicken stock.

* Per serving · 4 servings · Values may vary.