Easy Authentic Taiwanese Hot & Sour Soup

• 1 Pork loin
• 150 grams Silken tofu
• 1/2 Carrot
• 50 grams Wood ear mushrooms (rehydrated)
• 50 grams Cooked bamboo shoot
• 1 Egg
• 1 Cilantro (or green onion - thinly sliced)
• 1 dash more than 2 tablespoons Weipa
• 900 ml Water
• 1 1/2 tsp Pepper
• 3 tbsp Black vinegar
• 1 dash each Soy sauce, salt, pepper, cooking sake, katakuriko
• 1 Katakuriko
• 1 Water
• 1 dash Sesame oil
• 1 as much (to taste) Ra-yu

1. Julienne the tofu, carrot, bamboo shoot, wood ear mushrooms and pork.
2. Marinate the pork with the pre-flavoring ingredients and let rest for 30 minutes.
3. Boil water (not listed), parboil the julienned ingredients except pork.
4. Then drain.
5. Boil the water and dissolve the Weipa.
6. When it reaches a boil, add the pork and separate the pieces with chopsticks.
7. Add the parboiled ingredients to the soup and thicken with katakuriko dissolved in water.
8. Add pepper and black vinegar to flavor.
9. Beat the egg.
10. While stirring the soup, pour in the egg slowly.
11. Add sesame oil to finish, and it's done.
12. Garnish with cilantro.
13. If you don't have it, use thinly sliced green onion instead.
14. Add ra-yu spicy chili sesame oil to taste.

loin, silken, carrot, mushrooms, shoot, egg, cilantro, weipa, pepper, black vinegar, soy sauce, katakuriko, water, sesame oil, much

Taken from cookpad.com/us/recipes/169933-easy-authentic-taiwanese-hot-sour-soup (may not work)