It Is To Make It At Home

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic It Is To Make It At Home to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing It Is To Make It At Home, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• dinner for two with enough left over for lunch. Particu-
• larly when we add extra meat and vegetables, we find it a
• very hearty soup which is surprisingly easy to make.
• INGREDIENTS (Serves 4-6)
• 1 Tbsp peanut oil (or other vegetable oil)
• 1 garlic clove
• 1 tsp ginger root (aboutr 2 slices)
• 1/2 cup boneless pork loin, shredded
• 1 1/2 Tbsp
• soy sauce or tamari
• 1/2 cup bamboo shoots, shredded
• 6 dried shiitake mushrooms
• 10 dried lily buds (also called golden needles)
• 12 dried tree ear fungus (also called cloud ears)
• 4 cups chicken broth (canned or homemade; I usually use
• canned)
• 1 Tbsp dry sherry
• 3 Tbsp red wine vinegar
• 1 Tbsp cornstarch
• 1/4 cup water
• 1 tofu pad (a package generally contains 2 pads)
• 1/4 cup green onions
• 2 eggs
• 1 Tbsp toasted sesame oil
• 1/4-1 tsp chili oil
• 1/4 tsp white pepper
• salt and more pepper
• PROCEDURE
• (1) Rehydrate the dried ingredients (15 minutes: in
• lukewarm water for the shiitakes, and in boiling
• water for the lily buds and tree ears). Heat the
• chicken broth (if it's canned, prepare it).
• (2) Mince the garlic and ginger root and combine them.
• Shred the pork loin. Shred the bamboo shoots.

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Combine the cornstarch and the water

Step 2: Technique & Execution

Chop the green onions

Step 3: Technique & Execution

Lightly beat the eggs. (3) Heat oil in wok (medium), add the garlic and ginger, stirring 30 seconds. (4) Add the pork, cooking until it loses its pink color (5) Add the soy sauce, cook for 1 minute more. (6) Add bamboo shoots, shiitakes, lily buds, tree ear fungi, stir quickly for 1 minute

Step 4: Technique & Execution

COLLECTION: Hot and Sour soup