Hot and Sour Soup with Tofu & Pork

Photo: BrokenSphere · CC BY-SA 3.0 · source

Silky, peppery and tangy, with ribbons of egg, shredded pork, shiitakes and plenty of tofu. It beats the takeout version and is served with rice to make a full lunch.

Ingredients

• 1 lb ground pork (or pork tenderloin cut in matchsticks)
• 1 block extra-firm tofu, cut in thin strips
• 5 oz shiitake mushrooms, sliced
• 8 cups chicken broth
• 3 eggs, beaten
• ¼ cup soy sauce
• 1 tbsp grated ginger
• 4 green onions, sliced
• 1 cup jasmine rice, for serving

From your pantry: ½ cup rice vinegar, ⅓ cup cornstarch, 1 tbsp oil, 2 tsp sesame oil, 1 tsp sugar, 1 tsp ground white pepper, 1 tsp chili oil or chili flakes, salt.

Instructions

1. Start the rice. Brown the pork in the oil in a large pot over medium-high heat, breaking it into small crumbles, until no pink remains, 5 to 6 minutes. Add the ginger and cook 30 seconds.
2. Add the broth, soy, shiitakes and sugar and bring to a boil. Lower to a simmer, add the tofu and cook 5 minutes.
3. Stir the cornstarch with ½ cup cold water, then stir it into the simmering soup. Cook, stirring, until glossy and slightly thick, 1 to 2 minutes.
4. Turn the heat to low. Stir the soup in a slow circle and drizzle in the beaten eggs in a thin stream so they set into silky ribbons. Leave them alone for 30 seconds.
5. Off the heat, stir in the vinegar, white pepper, sesame oil and chili oil. Taste and add more vinegar for sour or pepper for heat. Serve with green onions and a scoop of rice.

Tip: Add the vinegar at the very end and off the heat. Boiling it drives off the sourness that gives the soup its name.

Nutrition per serving

Good for

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