Name: Chinese Hot-and-Sour Soup
Cook time: 45 min
Total time: 1 1/4 hr
Yield: Makes 6 to 8 first-course servings
Ingredients: 5 ounces boneless pork loin, cut into 1/4-inch-thick strips (2/3 cup); 2 teaspoons dark soy sauce*; 4 small Chinese dried black mushrooms*; 12 small dried tree ear mushrooms*; 1 1/2 tablespoons cornstarch; 12 dried lily buds* (sometimes called golden needles); 1/2 cup canned sliced bamboo shoots*, cut lengthwise into 1/8-inch-wide strips (from an 8-oz can); 2 tablespoons red-wine vinegar; 2 tablespoons rice vinegar (not seasoned); 1 tablespoon light soy sauce*; 1 1/2 teaspoons sugar; 1 teaspoon kosher salt; 2 tablespoons peanut oil; 4 cups reduced-sodium chicken broth; 3 to 4 oz firm tofu (about a quarter of a block), rinsed and drained, then cut into 1/4-inch-thick strips; 2 large eggs; 2 teaspoons Asian sesame oil*; 1 1/2 teaspoons freshly ground white pepper; 2 tablespoons thinly sliced scallion greens; 2 tablespoons fresh whole cilantro leaves; *Available at Asian foods markets, Uwajimaya (800-889-1928), and Kam Man Food Products Inc. (212-571-0330).

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Chinese Hot-and-Sour SoupRomulo Yanes

This authentic soup is essentially an ancient doctor's curative that combines the healing magic of chicken broth, the circulation-enhancing qualities of tree fungus and lily buds, and the antiseptic properties of vinegar. The heat isn't from chiles — it's actually from freshly ground white pepper.

Bruce Cost prefers the flavor of Pearl River Bridge Golden Superior brand soy sauce for this dish and for the Sticky Rice with Chinese Sausage and Dried Scallops .

Recipe notes

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