My Hot and Sour Soup

Rich and meaty, with a lot of flavor and spice, I can pretty much guarantee this Hot and Sour soup will be unlike any you order in a restaurant. I originally started trying to mimic a restaurant soup that I liked, but over time the broth has evolved into something quite different. It has a lot of beef and mushroom flavor, combined with sharp sours and a good slow burn of spice.
Also, this recipe calls for “Tones Beef Base” stock. Tones is sold at Sams club, has a high beef concentration and a very rich flavor. For best results, if you can’t get Tones, use a quality beef stock with full flavor, not just bouillon cubes!
*This also includes my method for getting beautiful egg strands in soup. 2 tips: 1) Egg white only, 2) Make sure the broth is NOT boiling when the egg is added.

Hot and Sour Soup
8 oz Pork (One medium pork chop w/out bone)
Dash of salt
Dash of black pepper
3-5 Shiitake Mushrooms Fresh/Dried
2 tbs Warm water
4 oz Bamboo Shoots (half can)
6 oz Firm Tofu
2 1/4 tbs Tones Beef Base
7 Cups Hot Water
2 tbs Rice Vinegar
3 tbs Soy Sauce
½ tsp Cayenne Pepper (not for the faint of heart)
1/8 tsp fresh Minced Garlic
3 Egg Whites

Serves 4

Prepare the pork by adding the salt and black pepper directly to the meat, then cut into very thin ¼ inch strips. Set aside. If using dried Shiitake Mushrooms soak in warm water prior to cooking, then slice into thin strips. If using fresh, slice in strips, then soak 2 tbs warm water prior to adding to soup.

To make the stock: Pour hot water in a big soup pot. Add the beef base, and stir lightly until blended, then add Garlic, Vinegar, Soy Sauce, and Cayenne Pepper. Bring to a boil stirring lightly, then reduce heat to simmer, Medium Low, or Low. While simmering add pork strips, and shiitake mushrooms w/ mushroom water. Stir enough to make sure the pork strips have separated and are cooking through.

Slice tofu into thin bite size slices, ¼ inch thick. Very thinly slice bamboo shoots into tiny strips. Add tofu and bamboo shoots to broth.
Cover pot and allow broth to simmer at least ten minutes to allow the flavors to blend.

Next remove pot from heat (but leave the burner on) and allow the broth to calm. When the liquid is still, gently pour in the egg white. Stir once, gently. Then return to heat, stir lightly to make sure no egg is stuck to the bottom.
Simmer for 2-20 minutes. (Like any good soup, longer cooking times help the flavor.)
Serve in bowls and enjoy.