Hot and Sour Soup
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
- 2 tablespoons vegetable oil
- 1 garlic clove, minced
- 1 tablespoon fresh ginger, minced
- 4 scallions, white and green parts chopped
- 8 ounces ground pork
- 4 cups chicken stock
- 1 lb firm tofu, cut into cubes
- 5 baby portabella mushrooms, sliced
- 1 teaspoon sugar
- 3⁄4 cup rice vinegar (to taste)
- 2 tablespoons low sodium soy sauce
- 1 teaspoon fresh ground black pepper
- 1 tablespoon sesame oil
- 3 tablespoons sriracha sauce (to taste)
- 2 large eggs
- sesame oil, scallions, and black pepper for garnish
directions
- Heat vegetable oil over medium-high heat in saucepan until hot.
- Add garlic, ginger, scallions and pork. Break up the pork into smaller pieces with a spoon. Cook for about 3 minutes stirring occasionally
- Add the chicken stock and bring to a simmer.
- Add the tofu, mushrooms, sugar, vinegar, soy sauce, black pepper, sesame oil and Sriracha sauce sauce. Bring soup back to a simmer over medium-high heat. Cook for about 15 - 20 minutes or until pork is cooked through and vegetables are cooked to your liking.
- Taste the soup - if you want it more sour, add more rice vinegar. If you want it hotter, add more Sriracha sauce.
- Reduce heat to medium and simmer for an additional 5 minutes.
- In a small bowl, whisk the eggs until blended.
- While the soup is at a steady simmer, slowly whisk in the eggs so they form strands.
- Bring soup back to a simmer.
- Divide the soup into 4-6 bowls, and garnish each with a little sesame oil, scallion and black pepper. Serve hot.
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