1-First Step: Prep all ingredients beforehand for a smooth cooking experience. Thinly slice mushrooms and discard stems. Dice tofu into 1/2-inch cubes. Whisk eggs in a small bowl. Thinly slice green onions. If using pork, combine 4 oz julienned pork with 1 tbsp water until absorbed, then add a pinch salt, 1 tsp vegetable oil, and 1 tsp cornstarch. If using dried mushrooms, lily flowers, or wood ears (0.3 oz each), soak them in hot water for 1-2 hours until completely rehydrated, then slice mushrooms, chop wood ears, and halve lily flowers.

2-Second Step: Set aside 1/4 cup of the broth in a small bowl. In a large stockpot over medium-high heat, combine the remaining broth, mushrooms, bamboo shoots (if using), rice vinegar (start with 1/4 cup), soy sauce (start with 1/4 cup), ground ginger, and chili garlic sauce (start with 1-2 tsp, or minced dried chilies). If using Shaoxing wine/dry sherry and sugar, add them now. Bring the mixture to a gentle simmer, allowing the flavors to meld together.

3-Third Step: If using raw marinated pork, add it to the simmering broth, breaking up any clumps with a wooden spoon. Skim off any foam that rises to the surface to ensure a clear, appealing broth.

4-Fourth Step: Whisk the reserved 1/4 cup broth and the 1/4 cup cornstarch in a small bowl until completely smooth. This is your “slurry.” While stirring the soup continuously and keeping it at a gentle simmer, slowly drizzle in the cornstarch slurry. Continue simmering until the soup thickens to your preferred consistency (about 1-2 minutes). If you prefer a thicker soup, add more slurry (1 tbsp cornstarch + 1 tbsp water) and simmer briefly.

5-Fifth Step: If using rehydrated lily flowers, wood ear mushrooms, or additional bamboo shoots (julienned), add them now and simmer for a few minutes until tender.

6-Sixth Step: Gently stir in the tofu cubes and optional spiced tofu. Be careful not to break up the tofu too much. Allow the tofu to heat through completely, which should take about 2-3 minutes.

7-Seventh Step: Ensure the soup is at a proper simmer. Stir the soup vigorously in a circular motion with a ladle or spoon to create a whirlpool effect. While keeping the soup swirling, slowly drizzle the whisked eggs into the vortex in a thin stream. The eggs will cook instantly and form delicate ribbons. Stop stirring once the eggs are fully set.

8-Eighth Step: Stir in the sesame oil and about half of the sliced green onions. Taste your creation and adjust the seasoning as needed: add more vinegar for increased sourness, more chili sauce or dried chilies for additional heat, salt to taste, and white pepper to taste (start with a small pinch, as white pepper has a strong flavor). Add more soy sauce if the soup needs more depth.

9-Ninth Step: Serve the Hot And Sour Soup immediately while hot, garnished with the remaining sliced green onions. The aroma alone will have everyone gathering at the table!