Hot and Sour Soup
Hot and sour soup may be something you're used to ordering from your closest Chinese restaurant. But this easy and authentic version, filled with ground pork, tofu, and mushrooms, is done in less time than it takes to order takeout. And, quite honestly, it's the best we've ever had.
Ingredients
- 2 tablespoons vegetable oil
- 1 garlic clove, smashed and minced
- 1 tablespoon minced ginger
- 4 scallions, white and green parts, minced, plus more for garnish
- 8 ounces ground pork
- 4 cups homemade chicken stock or canned chicken broth
- 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
- 1/3 to 2/3 cup rice vinegar, or to taste
- 3 tablespoons soy sauce, or to taste (or substitute tamari for gluten-free)
- 1 teaspoon freshly ground black pepper, or to taste
- 1 tablespoon sesame oil, plus more for garnish
- 1 tablespoon store-bought or homemade Sriracha sauce, or to taste
- 2 large eggs
- White or black pepper for garnish
Instructions
- In a saucepan over medium-high heat, warm the vegetable oil. Add the garlic, ginger, scallions, and pork and cook, stirring occasionally to break up the pork, for about 1 minute. Don’t worry about cooking the pork through.
- 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.
- 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 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 reheated hot and sour soup may take on a slightly different appearance but will taste just the same.)
Nutrition
Serving: 1portion | Calories: 490kcal | Carbohydrates: 16g | Protein: 32g | Fat: 33g | Saturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 141mg | Sodium: 938mg | Fiber: 2g | Sugar: 7g