A new take on hot and sour soup, this dish is classically spicy and tangy but uses easy to find ingredients. For example, tomato paste takes the place of traditional dried aromatics you’d never find in the supermarket (think: dried tree ear fungus or wood ear mushrooms). Likewise, sherry vinegar replaces rice vinegar for more complex flavor. Plus it’s a great complement to the tomato paste. The rest of the ingredients are pretty classic and easy to find; just make sure to get sliced bamboo instead of chopped bamboo. We recommend pairing one of these steaming bowls with a glass of dry Riesling for an extra-special winter meal.
4 ounces ground pork
1 cup thinly sliced shiitake mushroom caps (about 12 mushrooms)
Heat a large saucepan over medium-high. Add pork, and cook, stirring occasionally to crumble, until browned, 4 to 5 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, 1 to 2 minutes. Add tomato paste; cook, stirring constantly and scraping browned bits from bottom of saucepan, 1 minute. Stir in stock, soy sauce, and vinegar. Increase heat to high, and bring to a boil.
Whisk together water and cornstarch, and stir into pork mixture. Return to a boil, and boil until slightly thickened, 3 to 4 minutes. Add eggs boiling mixture, and gently stir. Immediately remove soup from heat. Stir in bamboo shoots, tofu, scallions, sesame oil, and pepper.
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