Hot & Sour Soup and Egg Drop Soup

Step 1: Prepare Common Ingredients

Measure out 1-2 teaspoons each of white pepper, MSG (optional), and sesame oil for use in both soups. Prepare 6 cups of chicken broth using bouillon and water.

Step 2: Marinate Pork for Hot & Sour Soup

In a bowl, combine 1 tablespoon of cornstarch, 1 teaspoon of sesame oil, and 2 tablespoons of soy sauce. Add 1 pound of diced pork (pork steaks or butt) to the marinade, mix well, and let it marinate for 20-30 minutes.

Step 3: Prepare Vegetables and Tofu

Thinly slice the bamboo shoots into julienne strips. Cut the green onions diagonally. Drain and press excess moisture from the extra firm tofu, then dice it into bite-sized pieces.

Step 4: Prepare Hot & Sour Soup Broth Base

In a separate bowl, combine 3 tablespoons of soy sauce, 1 tablespoon of Chinese black vinegar, 1-2 teaspoons of white pepper, 1-2 teaspoons of MSG (optional), 1 tablespoon of Shaoxing wine, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil. Mix thoroughly.

Step 5: Whisk Eggs

Crack and whisk 4 large eggs thoroughly. These will be used for both soups.

Step 6: Heat Broths and Season Egg Drop Soup

Divide the 6 cups of chicken broth into two separate pots. For the Egg Drop Soup, add the measured white pepper, MSG, sesame oil, and soy sauce (from the common ingredients) to one pot of broth. Stir well.

Step 7: Thicken Egg Drop Soup

Slowly add a cornstarch slurry (1-2 tablespoons cornstarch mixed with an equal amount of cold water) to the Egg Drop Soup broth while stirring, until it reaches your desired thickness.

Step 8: Cook Hot & Sour Soup

Add the prepared Hot & Sour Soup broth base to the second pot of chicken broth. Add the sliced shiitake mushrooms, diced tofu, and marinated pork. Bring the soup to a boil, then reduce heat to a simmer. Add the sliced bamboo shoots. Once the pork is cooked through, slowly add a cornstarch slurry (1-2 tablespoons cornstarch mixed with an equal amount of cold water) while stirring, until the soup thickens to your preference.

Step 9: Add Eggs to Egg Drop Soup

To the Egg Drop Soup, add the frozen peas and carrots. Reduce the heat to medium-low. Using a spoon, slowly drizzle half of the whisked eggs into the soup in a circular motion to create delicate ribbons. Stir gently.

Step 10: Add Eggs and Green Onions to Hot & Sour Soup

Reduce the heat of the Hot & Sour Soup to medium-low. Slowly drizzle the remaining half of the whisked eggs into the soup in a circular motion to create ribbons. Stir gently. Stir in the sliced green onions.

Step 11: Serve Both Soups

Ladle both the Hot & Sour Soup and Egg Drop Soup into serving bowls. Garnish the Egg Drop Soup with additional green onions if desired. Enjoy!

• Be careful with sesame oil, as it can overpower the dish quickly.

• For egg drop soup, drop the heat to medium-low before adding the eggs to ensure delicate ribbons rather than scrambled eggs.

• Adjust soy sauce and vinegar quantities to your preference for tanginess and saltiness.

• Use pork belly instead of pork steaks for a richer Hot & Sour Soup.

• Adjust the amount of white pepper and MSG according to your taste.

• Add other vegetables like corn or spinach to the Egg Drop Soup.