Hot and Sour Soup: Black Vinegar, White Pepper, Tofu, Mushrooms

Bring the chicken broth to a simmer in a large pot. Add the pork matchsticks, mushrooms, bamboo shoots, and tofu. Simmer for 3 minutes -- the meat will cook through gently.

Add the soy sauce. Pour in half the cornstarch slurry, stir, and simmer for 2 minutes until the soup begins to thicken slightly.

While stirring the soup slowly in a circular motion, drizzle in the beaten eggs in a thin, steady stream. Stop stirring immediately after adding -- the eggs will cook into ribbons on contact with the hot soup. Let sit for 30 seconds.

Add the remaining cornstarch slurry and stir gently. The soup should be thick enough to coat the back of a spoon. Add more slurry in small amounts if still too thin.

Remove from heat. Add the Chinkiang black vinegar and white pepper. Taste -- it should be simultaneously sharp, hot, and savory. Adjust with more vinegar or pepper if needed. The flavors are intentionally bold.

Add the sesame oil and stir gently. Ladle into bowls and scatter with sliced scallions. Serve immediately.