“This hot and sour soup is better than the restaurants near me. It is so tasty and you can adjust the vinegar and Sriracha to your taste to make it as hot and spicy as you like. It also stores well in the refrigerator for up to 3 days and it freezes well too!”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat vegetable oil over medium-high heat in saucepan until hot.
  2. Add garlic, ginger, scallions and pork. Break up the pork into smaller pieces with a spoon. Cook for about 3 minutes stirring occasionally
  3. Add the chicken stock and bring to a simmer.
  4. 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.
  5. Taste the soup - if you want it more sour, add more rice vinegar. If you want it hotter, add more Sriracha sauce.
  6. Reduce heat to medium and simmer for an additional 5 minutes.
  7. In a small bowl, whisk the eggs until blended.
  8. While the soup is at a steady simmer, slowly whisk in the eggs so they form strands.
  9. Bring soup back to a simmer.
  10. 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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