Hot and Sour Soup

I modified this from an America's Test Kitchen recipe.  It's pretty simple though there are a few steps more than most soups I make so make sure and read the directions all the way through before you start. And if you can get some Chinese black vinegar from an Asian market or online, do it, but if you can't there is a good sub listed.  You can also switch up with any veggies you prefer or use tofu, etc.  It's mostly about that broth!  My family actually hates cabbage but will eat it without complaint in this soup.

I've taken to doubling this recipe because the leftovers are just as good if not better than the first round.  I also often do more than one egg for a single batch - just adjust the cornstarch and water accordingly.   
This soup is gluten free and would be easy to make vegetarian if you used veggie broth and tofu. 

Ingredients:
4 tablespoons soy sauce
1 teaspoon toasted sesame oil
3 tablespoons cornstarch plus additional 1 1/2 teaspoons
1 or 2 center cut pork loin chops sliced into julienne strips (you can also use beef steak or chicken)
1 cup of thick shredded carrot (the store-bought kind is thicker than I can shred at home)

8 oz. shredded coleslaw mix
1 cup frozen peas, thawed
3 tablespoons cold water plus additional 1 teaspoon
1 large egg
6 cups low sodium chicken broth/stock
5 tablespoons black vinegar (or 1 tablespoon red wine vinegar plus 1 tablespoon balsamic vinegar)
1-2 tablespoons siracha (adjust according to your heat preference)
3 scallions sliced thin 

*Optional but tasty - fried wonton strips for garnish

Whisk 1 tablespoon soy sauce, sesame oil, and 1 teaspoon cornstarch in medium bowl; toss pork with marinade and set aside for at least 10 minutes (but no more than 30 minutes).

Combine 3 tablespoons cornstarch with 3 tablespoons water in small bowl and mix thoroughly; set aside, leaving spoon in bowl. Mix remaining 1/2 teaspoon cornstarch with remaining 1 teaspoon water in small bowl; add egg and beat with fork until combined. Set aside.

1. Bring broth to boil in large saucepan set over medium-high heat. Reduce heat to medium-low; add carrots and coleslaw mix and simmer until just tender, about 5 minutes. Add pork, including marinade, to soup, stirring to separate any pieces of pork that stick together. Continue to simmer until pork is no longer pink, about 2-3 minutes.

1. Stir cornstarch mixture to recombine. Add to soup and increase heat to medium-high; cook, stirring occasionally, until soup thickens and turns translucent, about 1 minute. Stir in peas and cook for 1 minute.  Stir in vinegar, siracha, and remaining 3 tablespoons soy sauce; turn off heat.

1. Without stirring soup, use soup spoon to slowly drizzle very thin streams of egg mixture into pot in circular motion. Let soup sit 1 minute. Gently stir soup once to evenly distribute egg; ladle into bowls and top with scallions.
2. Note, when doubled use 135 g black vinegar and 85 soy sauce.