Fresher and Better Hot and Sour Soup

Ingredients

2 tablespoons vegetable oil

1 garlic clove, smashed and minced

1 tablespoon minced fresh ginger

4 scallions, white and green parts, minced, plus more for garnish

8 ounces ground pork

4 cups store-bought or homemade chicken stock

1 pound soft or firm tofu (not silken and not extra firm), cut into 1/2-inch cubes

4 or 5 medium button mushrooms, wiped clean and thinly sliced (or substitute dried, rehydrated wood ear mushrooms)

1 teaspoon granulated sugar

2/3 cup rice vinegar, or to taste

3 tablespoons soy sauce, or to taste

1 teaspoon freshly ground black pepper, or to taste

1 tablespoon sesame oil, plus more for garnish

1 tablespoon Sriracha sauce, or to taste

2 large eggs

White or black pepper for garnish

Preparation

1. In the saucepan, heat the vegetable oil over medium-high heat until hot. Add the garlic, ginger, scallions, and pork and cook, stirring occasionally, for about 1 minute. You want to break up the pork into smaller pieces with a spoon, but don't worry about breaking it down completely or cooking it through.

2. Add the stock and bring to a simmer. Add the tofu, mushrooms, sugar, vinegar, soy sauce, black pepper, sesame oil, and Sriracha sauce and bring the soup back to a simmer over medium-high heat. Taste the soup. If you want it hotter, add more Sriracha sauce; if you want it more sour, add more vinegar.

3. In a small bowl, whisk the eggs until blended. With the soup at a steady simmer, slowly whisk in the eggs so they form strands. Bring the soup back to a simmer. Divide the soup among 4 to 6 bowls and garnish each with a little sesame oil, scallion, and white or black pepper. Serve immediately. (Leftovers can be stored in an airtight container in the fridge for up to 3 days. The soup may take on a slightly different appearance, but it will taste just the same.)

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About

I saw this adapted recipe by Joanne Chang on Yahoo Shine one day and since hubby and I both adore Hot and Sour Soup I decided to make it.

Let me just say this is the best Hot and Sour I have made so far, it is fresher and better. The flavors are bright and pungent and the texture is amazing. The only change I made was using lean boneless pork chops instead of ground pork. Give it a try you won't be disappointed! One note, be sure and drain and squeeze excess water out of your Tofu.