Sweet and Sour Soup

Ingredients

• Pork tenderloin

  raw

  4 oz or 113g

• Scallions

  raw

  3 medium or 45g

• Bamboo shoots

  canned, drained

  ¾ cup or 98g

• Water

  1 ½ cup or 355g

• Shiitake mushrooms

  dried

  28g

• Tofu

  firm, raw

  200g

• Chicken bouillon

  dry, cubed

  5 cube or 20g

• Water

  5 cup or 1.18kg

• Tamari soy sauce

  4 tbsp or 72g

• White pepper

  ground

  1 tsp, ground or 2g

• Cornstarch

  2 tbsp or 15g

• Egg

  whole

  1 large or 50g

• Distilled vinegar

  3 tbsp or 45g

Directions

1. Add 1 oz of dried shiitake mushrooms to 1.5 cups of boiling water and let soak. Save the liquid to add to your stock for later.
2. Chop up scallions, mushrooms, bamboo shoots, tofu, and pork.
3. Place chicken stock on the stove and bring to a simmer.
4. Add pork and mushrooms to the stock.
5. Strain liquid from the mushrooms into stock.
6. Add soy sauce and white pepper.
7. Add all but 4 tablespoons of scallions (rest are saved for garnish), tofu, and bamboo shoots.
8. Prepare cornstarch slurry. 4 tbsp of cold water whisked with 2 tbsp of cornstarch.
9. Whisk cornstarch slurry into simmering soup whisking continuously.
10. Whisk 1 egg and then slowly add to soup stirring gently.
11. Add salt at this point if needed.
12. Add 2 tbsp of vinegar. Taste. Add 1 more tbsp if needed.
13. Stir but not too much. Add remaining scallions.
14. Enjoy!