>> title: Hot and Sour Soup
>> category: Soups
>> tags: tofu, mushrooms, eggs, chinese, stovetop
>> counters: Takeout Counter
>> aka: hot and sour soup, hot & sour soup, suan la tang, 酸辣湯, 酸辣汤
>> pairs-with: egg-rolls
>> servings: 6
>> time: 45 min
>> slack: narrow — the cornstarch goes in two minutes before the egg; a soup thickened after the egg goes cloudy and stays so

>> step: soak 20 min, drain and shred
Soak @dried wood ear mushrooms{1/2%oz}(15 g) and @dried lily buds{1/4%cup}(10 g) in hot water for ~soak{20%min}, then drain them, cut away any hard knots, and shred both.

>> step: simmer the stock 10 min
Simmer @chicken stock{6%cups}(1.4 L) with @&(~1)soaked mushrooms{}, @shiitake mushrooms{4%oz}(115 g; sliced), and @bamboo shoots{1/2%cup}(75 g; julienned) for ~simmer{10%min}.

>> step: season — this is the sour and the hot
Season @&(~1)soup{} with @light soy sauce{2%Tbs}, @black vinegar{3%Tbs}, @white pepper{1%tsp}(ground fine), and @kosher salt{1/2%tsp}, off a hard boil so neither the sour nor the hot cooks away.

>> step: slide the tofu in, thicken 2 min
Slide @firm tofu{8%oz}(225 g; cut in batons) into @&(~1)soup{} and thicken it with @cornstarch{3%Tbs}(slaked in 1/4 cup cold water), ~simmer{2%min}, until it is thick enough to hold a ribbon.

>> step: ribbon the egg in off the heat
Stir @eggs{2%large}(beaten) into @&(~1)soup{} in a thin stream off the heat, wait 10 seconds, then finish with @toasted sesame oil{1%tsp} and @scallions{3}(thinly sliced).