Hot and Sour Chinese Soup

The soup was invented to keep people warm in the winter, so a lot of white pepper is a main ingredient in this soup. The dish has been around since the Han Dynasty when it was used as a medicinal remedy for colds and flu.
In the Sichuan area, hot and sour soup is called Suan La Tang which is mainly cooked with chicken and pork stock, yet, it differs in Northern areas where it is called Hu La Tang and usually made with beef or lamb stock. Although there are some differences in texture including the color and flavors, they share a lot of similarities. The soup recipe contains many ingredients and the list can be daunting, but when assembled, it makes for a delicious and satisfying dish; perfect for a Chinese New Year dinner first course. I highly recommend it.

INGREDIENTS
5 Dried shiitake mushrooms (about 1/2 Cup after rehydrating and slicing)
5 Dried Wood Ear mushroom (about 1/2 cup after rehydrating and slicing)

For the Pork
100 Gr. Lean pork (about 3/4 cup after slicing)
1 Teaspoon Corn starch
1 Teaspoon Water
1/2 Teaspoon Vegetable Oil

Other ingredients
50 Gr. Carrot cut in thin julienne stick or grated
50 Gr. Bamboo Shoots
100 Gr. Tofu cut in thin slices (I use hard tofu)
1 Large Egg at room temperature

For the soup base
5 Cups of chicken stock or vegetable stock
4 Tablespoons Corn Starch mixed with 4 tablespoons of water

For the seasoning|
3 Tablespoons black rice vinegar
1 Tablespoon Light Soy Sauce
1 Teaspoon ground white pepper
1 Teaspoon Sesame Oil
Coriander or Scallions finely chopped

PREPARATION
First, you need to rehydrate the dried ingredients. Soak dried shiitake mushrooms, wood ear mushrooms in plenty of boiling water until they enlarge and become soft. It takes at least 1 hour.
Drain the mushrooms and slice into thin strips. 
Cut the pork fillet against its grain into thin strips and in a small bowl, mix it with the Corn Starch and water, then coat with the oil. Set aside.

Grate the carrot and slice the bamboo shoots and tofu into thin strips. Lightly beat the egg in a small bowl. 
In a large pot, bring the stock to a full boil. Add the marinated pork and stir to separate the strips. Add the mushrooms, carrot and bamboo shoots and cook for about 2 minutes. Turn down the heat and keep the soup at a gentle simmer. Mix the corn starch and water then slowly pour the slurry into the soup base. Stir with a spoon. 
Once the soup becomes thick, gently pour the tofu and the beaten egg in a circular motion.
Bring it to a soft boil and turn off the heat. 
Just before serving, bring it back up to a gentle boil and add the black vinegar, soy sauce white pepper and sesame oil. Give it a gentle stir – Garnish with scallions or corianger and serve.