Don't let the amount of ingredients fool you- this is easy to make.
The recipe is a slightly modified version of a Cook's Illustrated recipe, this hot and sour soup can be made even if you don't have access to an Asian grocer. I've served it at many events, to those who love Chinese food and those who don't, and it's always popular. I've put in where you can use specific Asian ingredients if you can get them (marked by an asterisk)
- If using dried shiitake mushrooms, soak in the hot water until softened (takes about 15 mins). Slice the mushrooms into 1/8 inch strips, put mushroom soaking water into the pot. If you don't use dried shittake mushrooms, add about a coup of water to the soup to compensate for this mushroom infused water.
- In a separate bowl, mix together: all the sherry, 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1 teaspoon cornstarch.
- Slice the pork against the grain into thin strips, place in the bowl with the sherry and other ingredients, mix together and set aside.