Chinese-Style Hot and Sour Pork, Mushroom and Tofu Soup

Soak the lily flowers, wood ears and shiitake separately in 1 cup water each for 1–2 hours. Trim tough flower ends and slice softened mushrooms.

Mix 113g sliced pork with 1 tbsp water, a pinch of salt, 2 tsp oil and 1 tsp cornstarch.

Thinly slice 85g spiced tofu and 113g firm tofu; julienne 113g bamboo, beat one egg, chop the scallion, and optionally deseed and mince one dried chili.

Bring about 1.9L chicken stock to a simmer, add marinated pork while separating the strips, and bring back to a boil; cook pork thoroughly to at least 74°C as a conservative soup standard.

Add 1/2 tsp soup salt, 1/4 tsp sugar, 1 tsp white pepper, 2 tsp dark soy, 1 tbsp light soy, 1 tsp sesame oil and the optional chili.

Simmer rehydrated lily flowers, wood ears, shiitake and bamboo for about 3 minutes; add both tofus and 1/3 cup white vinegar and bring back to a simmer.

Mix 1/3 cup cornstarch with 1/4 cup water. While stirring the simmering soup, slowly add about three-quarters of the slurry; simmer until thickened and add the rest only if needed.

With the soup bubbling, stir in a slow circle and drizzle in beaten egg to form ribbons. Simmer another 1–2 minutes until egg is fully set, reaching at least 71°C.

Taste and adjust with up to 1 additional tsp white pepper or 2 tbsp vinegar. Garnish with scallion and serve piping hot in six bowls.