Molly O'Neill's Hot and Sour Soup

• 6 dried shiitake mushrooms
• 10 dried wood ears
• 1/2 pound boneless center-cut pork loin
• 2 squares firm tofu, about 2 pounds
• 2 large eggs, lightly beaten
• 1 teaspoon soy sauce
• 1 teaspoon rice wine or sake
• 1/2 teaspoon toasted-sesame oil
• 1 teaspoon cornstarch
• 6 cups chicken stock (see recipe)
• 2 tablespoons rice wine or sake
• 1 teaspoon kosher salt
• 1/2 teaspoon sugar
• 6 tablespoons water
• 3 1/2 tablespoons cornstarch
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar, plus more if needed
• 1 1/2 teaspoons toasted-sesame oil
• 1 teaspoon freshly ground black pepper
• 2 tablespoons minced scallions
• 2 tablespoons minced ginger, plus more if needed

1. Soak the shiitakes and the wood ears separately in hot water to cover for 20 minutes.
2. Remove any fat or gristle from the pork and discard.
3. Cut the meat, across the grain, into 1/4-inch-thick slices.
4. (You may partly freeze the meat to facilitate cutting.)
5. Cut the slices into matchstick-size shreds and place in a bowl.
6. Stir together the pork marinade ingredients and toss with the pork.
7. Marinate for 10 minutes.
8. Remove and discard the shiitake stems.
9. Cut the caps into matchstick-size shreds.
10. Cut away and discard the hard, bitter nib on the underside of the wood ears, then cut into matchstick-size shreds.
11. Cut the tofu into thin slices and then into matchstick-size shreds.
12. Combine the soup base ingredients in a large pot, and heat until boiling.
13. Add several tablespoons of the hot broth to the pork shreds, and stir to separate; then add them to the pot and cook until they change color, about 1 minute.
14. Skim impurities from the surface of the soup.
15. Add the shiitakes, wood ears and tofu.
16. Heat the mixture until boiling.
17. Stir the water and cornstarch together and slowly add to the soup, stirring constantly to prevent lumps.
18. Continue to skim the surface to remove impurities.
19. When the soup has thickened, add the soup seasonings.
20. Stir to blend, and taste for seasoning.
21. If the soup is not spicy enough, add more vinegar and minced ginger.
22. Remove the soup from the heat.
23. Add the eggs, slowly pouring in a thin stream.
24. Stir the soup once in a circular motion.
25. Transfer the soup to a tureen and serve immediately.

shiitake mushrooms, center, eggs, soy sauce, rice wine, sesame oil, cornstarch, chicken stock, rice wine, kosher salt, sugar, water, cornstarch, soy sauce, rice vinegar, sesame oil, freshly ground black pepper, scallions, ginger

Taken from cooking.nytimes.com/recipes/9924 (may not work)