Hot And Sour Soup



  1. Whisk together 1 teaspoon of the sesame oil with 1 tablespoon of the soy sauce and 1 tablespoon of the cornstarch in a bowl.
  2. Cut the pork crosswise into thin slices, then cut each slice into sticks no more than 1/2 inch wide.
  3. Add the meat to the bowl; toss to coat it in the soy mixture and let it sit.
  4. Put the stock, garlic, and ginger in a pot over medium-high heat and bring to a boil.
  5. Add the mushrooms, reduce the heat to low so that the liquid bubbles steadily, and cook until the mushrooms are softened and the broth is darkened a bit, 3 to 5 minutes.
  6. Bring the soup back to a boil over medium heat and add the meat.
  7. Stir to make sure the pieces do not stick together and cook until the meat is no longer pink, 1 to 3 minutes.
  8. Add the tofu, celery, vinegar, a generous sprinkle of black pepper, and the remaining 2 tablespoons soy sauce.
  9. Lower the heat so the soup bubbles and cook until the flavors meld a bit, a minute or two.
  10. Whisk the remaining 2 tablespoons cornstarch with 1/4 cup water in a bowl to make a slurry.
  11. Stir the cornstarch mixture into the soup and cook, stirring, until it just begins to thicken, 1 minute.
  12. Turn off the heat and stir in the remaining 2 teaspoons sesame oil; taste and adjust the seasoning with salt, pepper, soy sauce, or vinegar.
  13. Garnish with the cilantro and scallions and serve.