Hot and Sour Soup

Directions

1. 1
   Freeze the pork tenderloin until firm, about 30 minutes; slice it into very thin slices, then into narrow strips. Refrigerate the pork.
2. 2
   Put the tree ear mushrooms in a small bowl and the shiitake in another. Bring a small pot of water to a boil.
3. 3
   Pour the hot water over the mushrooms and set them aside to re-hydrate for about 30 minutes.
4. 4
   Meanwhile, combine the broth, garlic, ginger, in a large sauce pan. Crush the white part of 1 scallion with the side of a knife, add to the pan, simmer, covered for 15 minutes.
5. 5
   Thinly slice the remaining scallions and reserve.
6. 6
   Remove the mushrooms from the water and discard the liquid. Squeeze out any excess moisture from the shiitake and thinly slice.
7. 7
   Remove the garlic, ginger, and scallion from the broth and discard.
8. 8
   Add the mushrooms, soy, vinegar, pepper, and salt and bring to a simmer.
9. 9
   Whisk in the cornstarch mixture, bring to a boil, and then simmer over medium heat for 5 minutes.
10. 10
    Pour the egg into the soup and stir once to make delicate threads. Stir in the remaining scallions, oil, tofu, and pork, return to a simmer.
11. 11
    Remove from the heat to prevent the meat from getting tough, adjust seasonings to taste.
12. 12
    Serve immediately.