Chinese Hot-and-Sour Soup: 2000s Recipes + Menus : gourmet.com

Ingredients

• 5 oz boneless pork loin, cut into 1/4-inch-thick strips (2/3 cup)
• 2 teaspoons dark soy sauce*
• 4 small Chinese dried black mushrooms*
• 12 small dried tree ear mushrooms*
• 1 1/2 tablespoons cornstarch
• 12 dried lily buds* (sometimes called golden needles)
• 1/2 cup canned sliced bamboo shoots*, cut lengthwise into 1/8-inch-wide strips (from an 8-oz can)
• 2 tablespoons red-wine vinegar
• 2 tablespoons rice vinegar (not seasoned)
• 1 tablespoon light soy sauce*
• 1 1/2 teaspoons sugar
• 1 teaspoon kosher salt
• 2 tablespoons peanut oil
• 4 cups reduced-sodium chicken broth
• 3 to 4 oz firm tofu (about a quarter of a block), rinsed and drained, then cut into 1/4-inch-thick strips
• 2 large eggs
• 2 teaspoons Asian sesame oil*
• 1 1/2 teaspoons freshly ground white pepper
• 2 tablespoons thinly sliced scallion greens
• 2 tablespoons fresh whole cilantro leaves