Authentic Hot & Sour Soup

Directions

Blanch the seaweed, wood ears and bean curd for 30 seconds in boiling water.

Drain.

Mix the pork loin with the first measure of soy sauce, ¼ of the cornstarch and ⅓ of the sesame oil.

Heat the first measure of water, the salt and sugar to boiling in a separate pot.

Add the seaweed, wood ears and bean curd.

Add the pork loin when the water returns to a boil.

Place the second measure of soy sauce, vinegar, the remaining sesame oil, the pepper, coriander, scallions and ginger root in a bowl.

Mix. Set aside.

Dissolve the remaining cornstarch in the second measure of water.

Add to the soup. Turn off the heat.

Add the beaten egg to the soup in a thin stream, stirring all the while.

Stir in the scallion mixture.

Ladle the soup into bowls.

Serve hot.