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Mom's Chinese Hot and Sour Soup Recipe InNOutBurger

1/4 pound of ground pork (optional if making vegetarian)
32 oz chicken broth
24 oz water
3-4 tablespoons of dried wood ear* (AKA tree ear) julienned
1/3 can of sliced bamboo shoots julienned (small can like 6-8 oz)
1/3 1/2 package of medium or soft tofu cut into matchsticks (easiest to leave in plastic container and use knife to cut in the container)
3 scallions chopped
2 tablespoons corn starch and add a little bit of water to make a slurry to thicken the soup
1 egg scrambled
Soy sauce
Apple cider vinegar (regular is fine too)
White pepper (black is fine too)


Brown ground pork over med-high heat in large soup pot. Add chicken broth and water and bring to a low boil. Add wood ear, tofu and bamboo shoots and bring back to a simmer. Add soy sauce until a more golden brown color (likely about 3-4 tablespoons) Add apple cider vinegar to taste (likely about 3-4 tablespoons) Add corn starch slurry and stir into soup Add salt and pepper to taste (soup should have a little bite to it, which is the white pepper so dont be too shy with it, about 1-2 tablespoons) Let simmer for another 5-10 minutes (not at a high boil or the tofu will disintegrate) Take off heat and drizzle scrambled egg into the soup. Drizzle all over the soup, dont just dump it in; this will make the egg flowers on top. Add chopped scallions and mix into soup, leave some as garnish to put on top of each serving. People can add more white pepper to their own taste as well.

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