Suan la tang (hot and sour soup)

Method

1. 1 Soak shiitake mushrooms and wood ear mushrooms for 20 minutes until they expand, then slice them into strips along with bamboo shoots, tofu, and pork.
2. 2 Bring the chicken broth to a boil, add the shredded pork and cook for 3 minutes, then skim off the foam.
3. 3 Add mushrooms, wood ear mushrooms, bamboo shoots, and tofu and cook for another 5 minutes.
4. 4 Season with soy sauce, black vinegar, and plenty of ground black pepper for a distinctly sour and spicy flavor.
5. 5 Thicken the soup with cornstarch mixed with water, pour in beaten eggs in a marbled pattern, then drizzle with sesame oil and sprinkle with chopped scallions.

With an appliance

• Microwave 38 min

  Replace step 3: stir-fry the mushrooms, bamboo shoots, and tofu in the loosely covered broth at 800W for 4 minutes; this is only about 1 minute shorter, but the tofu is less likely to break apart because there's no need to stir, and the vegetables retain their crispness.