Joanne Chang's Hot and Sour Soup
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 homemade chicken stock, or store-bought
1 pound firm tofu, or soft, (not silken and not extra firm) cut into 1/2-inch cubes
4-5 medium button mushrooms, wiped clean and thinly sliced (or substitute dried, rehydrated wood ear mushrooms)
1 teaspoon granulated sugar
2/3 cups 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
black pepper for garnish, or White
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‚Äôt worry about breaking it down completely or cooking it 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 to 6 bowls and garnish each with a little sesame oil, scallion, and white or black pepper.
(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.