Chinese Hot-and-Sour Soup

Ingredients

• 4 ounces firm tofu (about a quarter of a block)
• 4 cups reduced-sodium chicken broth
• 2 tablespoons peanut oil
• 1 teaspoon kosher salt
• 1 ½ teaspoons sugar
• 2 teaspoons dark soy sauce
• 5 ounces boneless pork loin
• + 13 more ingredients
• • 2 tablespoons scallion greens
  • 1 ½ teaspoons freshly ground white pepper
  • 2 teaspoons Asian sesame oil
  • 2 large eggs
  • 2 tablespoons fresh cilantro leaves
  • 1 tablespoon light soy sauce
  • 2 tablespoons rice vinegar (not seasoned)
  • 2 tablespoons red-wine vinegar
  • ½ cup canned sliced bamboo shoots
  • 12 dried lily buds (sometimes called golden needles)
  • 1 ½ tablespoons cornstarch
  • 12 small dried tree ear mushrooms
  • 4 small Chinese dried black mushrooms

Toss pork with dark soy sauce in a bowl until pork is well coated. Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes. (Tree ears will expand significantly.) Cut ...

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