Hot-and-Sour Soup

By DreiFromBK

In the Lucky Peach cookbook, author Peter Meehan champions this lighter, fresher, more flavorful version of the Chinese takeout classic.

Ingredients

• 1 ounce dried wood ear mushrooms (1/2 cup)
• 2 tablespoons canola oil
• 1/2 pound lean pork shoulder, sliced 1/8 inch thick and cut into 1-by-1/4-inch strips
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped peeled fresh ginger
• 1/2 cup chopped scallions
• 4 cups chicken stock or low-sodium broth
• 1/2 pound soft tofu, cut into 1/2 -inch dice
• 1/3 cup unseasoned rice vinegar, plus more for serving
• 3 tablespoons soy sauce
• 1 teaspoon sugar
• 1 teaspoon black pepper
• 1 teaspoon toasted sesame oil
• 1 tablespoon Sriracha, plus more for serving
• Kosher salt
• 2 large eggs, beaten

Details

Adapted from foodandwine.com

Preparation

Step 1

In a small bowl, cover the mushrooms with boiling water and let stand until softened, about 30 minutes. Drain and coarsely chop the mushrooms; discard the soaking water. 

In a large saucepan, heat the canola oil. Add the pork, garlic, ginger and scallions and cook over moderately high heat, stirring occasionally, until the pork is golden brown, about 3 minutes. Stir in the stock and add the tofu, 1/3 cup of vinegar, the soy sauce, sugar, pepper, sesame oil, mushrooms and 1 tablespoon of Sriracha. Bring the soup to a simmer and season with salt. While stirring constantly, drizzle in the eggs and cook until strands form, 1 minute. Serve hot, passing rice vinegar and Sriracha at the table.