h&s soup

Ingredients:

Quarter pound of good pork belly.
half a cup dried shitake mushrooms
cup button mushrooms
cup or two of bamboo shoots
2 eggs
three or four dried chilis
pack of firm tofu
1 quart chicken stock
1/2 quart beef stock
half a cup white vinegar
cornstarch slurry (half cup water half cup corn starch
pinch fried garlic
1 scallion


1/8 cup soup base
((soup base:

2 part 海天 brand dark mushroom soy sauce (most important part)
1 part 海天 brand light soy sauce
2 part white pepper, 4 part if not fresh ground
1/2 part salt
1 part sugar
1/2 part chili oil
1 part sesame oil
1/2 part garlic powder

quote him: Make a bunch of it cause it’s good for everything. I used 1 tbsp as 1 part and made enough for two batches.))



Prep:

Start by freezing the pork for half hour so it’s easy to cut. Slice into tiny strips and toss in a bit of corn powder slurry.
Cut all the veggies into tiny slices. Matchsticks for the bamboo and tiny slices for the mushrooms. Tofu into quarter inch by one inch chunks, and dice the shit out of the chilis. Keep the seeds from one pepper.
Beat the egg with a splash of sake or vinegar.



Cook:

Bring the chicken and beef stock to a boil, then toss in the pork strips. Once it gets back to boil put in the soup base. Add the mushrooms and bamboo, let it get back to a boil.
Add the tofu and let it cook for a minute. Then add vinegar.
Let it all get back to a boil then slooooooooooowly stir in the cornstarch till it just starts to firm up. You won’t need to use all of it.
It should be sticky to the back of the spoon if you did it right.
Taste it now. More hot? More white pepper and chili oil. More Sour? More vinegar.
Let it get to a good boil, like seriously bubblin before you make the soup into a whirlpool. spin it around with the ladle in your left hand while you slooooowly stir in the eggs you beat with the little wine. They’re gonna make beautiful lil ribbons.
toss in scallions at the end with a little fried garlic.