I’m a huge fan of Hot and Sour Soup, but always thought it would be nearly impossible to make it myself. How wrong I was! Joanne Chang (of Flour Bakery) has this absolutely incredible recipe that you have to try. Egg thickens the soup rather than corn starch. Feel free to add as much heat as you’d like with additional Sriracha. You’ll be hooked.
- 2 tablespoons vegetable oil
- 1 garlic clove, smashed
- 1 tablespoon minced ginger
- 4 scallions, cut into small pieces
- 8 ounces ground pork
- 4 cups chicken broth
- 1 pound firm tofu, cut into 1/2-inch cubes
- 4 or 5 medium button mushrooms, cleaned and cut into small pieces
- 1 teaspoon granulated sugar
- 2/3 cup 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 (I used more for extra spice)
- 2 large eggs
In large pot, heat the oil until hot. Toss in the garlic, ginger, scallion and pork. Stir for 1 minute. Add the chicken stock and bring to a simmer.
Add the tofu, mushrooms, sugar, vinegar, soy sauce, pepper, sesame oil and Sriracha. Bring the soup back to a simmer. At this point, give the soup a taste. If you want more sour, add more rice vinegar. For spice, add extra Sriracha.
Mix two eggs in separate bowl. Once well mixed, slowly whisk the egg into the soup. Once the eggs form strands, your soup is ready to go!
Time to eat! This Hot and Sour Soup is best served immediately and topped with scallions.
jon latessa 