Hot and sour soup

 From Serious Eats.

The first time we tried this recipe, we didn't have any chicken bones to make our own broth.  We used chicken stock and simmered with the veg.  I also added way more corn starch than what was called for.  I learned from the recipe that the heat in hot and sour soup comes from white pepper.  You can also use dried red chiles if that's your jam.

For the broth-

A chicken carcass, about a pound chopped into large pieces

2 inch piece of ginger, sliced

4 cloves of garlic, crushed

1 onion cut into quarters

6 scallions roughly chopped

later-

2 tsp cornstarch

1 tbs light soy sauce

1 tbs sesame oil

salt

For eating

30 grams of woodear mushrooms, soaked in water for 30 minutes, and then cut

6 oz tofu cut into small sticks

6 oz pork loin cut into small sticks

1 egg

1/2 tsp cornstarch

For serving

1 1/2 tsp white pepper

2 tbs cider vinegar

2 tbs red wine vinegar 

1 tbs sesame oil

1/4 c sliced scallions

cilantro leaves optional

To make the soup

If you're using big bones, bring them to a boil and then drain and rinse, simmer with the veg for about an hour

If you're using a chicken carcass, simmer with the veg about an hour, skimming off any foam if you see you it

If you're using chicken broth, simmer with the veg for 30 minutes or so

Drain the broth, removing all the solids

You want 1 1/2 quarts of broth at the end

Combine the 2 tsp of cornstarch with 2 tsp of broth in a small bowl and then add to the soup (again, I added more,  make the cornstarch slurry until you get the right consistency)

Season with soy sauce, sesame oil, and salt to taste

Add the woodear mushrooms, pork, and tofu and simmer until the pork is cooked through (um, 5-10 minutes, just until the pork is cooked through)

Mix the corn starch and egg in a small bowl and slowly add to the simmering soup, swirling to mix it in

Add in sesame oil

Season for salt

To serve, add in the vinegar, white pepper, and scallion (and cilantro)

Taste

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