Hot-and-Sour Soup

Name: Hot-and-Sour Soup
Total time: 50 min
Ingredients: 1 ounce dried wood ear mushrooms (1/2 cup); 2 tablespoons canola oil; 1/2 pound lean pork shoulder, sliced 1/8 inch thick and cut into 1-by-1/4-inch strips; 1 tablespoon finely chopped garlic; 1 tablespoon finely chopped peeled fresh ginger; 1/2 cup chopped scallions; 4 cups chicken stock or low-sodium broth; 1/2 pound soft tofu, cut into 1/2 -inch dice; 1/3 cup unseasoned rice vinegar, plus more for serving; 3 tablespoons soy sauce; 1 teaspoon sugar; 1 teaspoon black pepper; 1 teaspoon toasted sesame oil; 1 tablespoon Sriracha, plus more for serving; Kosher salt; 2 large eggs, beaten

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Total: 50 minutes

Servings: 4

Cost: $13.25 /serving

Author : Peter Meehan

Instructions

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Step 1

In a small bowl, cover the mushrooms with boiling water and let stand until softened, about 30 minutes. Drain and coarsely chop the mushrooms; discard the soaking water.

Step 2

In a large saucepan, heat the canola oil. Add the pork, garlic, ginger and scallions and cook over moderately high heat, stirring occasionally, until the pork is golden brown, about 3 minutes. Stir in the stock and add the tofu, 1/3 cup of vinegar, the soy sauce, sugar, pepper, sesame oil, mushrooms and 1 tablespoon of Sriracha. Bring the soup to a simmer and season with salt. While stirring constantly, drizzle in the eggs and cook until strands form, 1 minute. Serve hot, passing rice vinegar and Sriracha at the table.

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