- 4
Ingredients
- 1 ounce (1/2 cup) dried wood ear mushrooms or 5 fresh button or shiitake mushrooms, wiped clean and thinly sliced
- 2 tablespoons canola oil or other neutral cooking oil
- 1/2 pound lean pork shoulder, sliced 1/8 inch thick and cut into 1-by-1/4-inch strips, or 1/2 pound ground pork
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped peeled fresh ginger
- 1/2 cup chopped scallions, plus more for garnish, if desired
- 4 cups chicken stock or low-sodium broth
- 1/3 cup (about 2 ounces) bamboo shoots, drained
- 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 (I skipped this)
- 1 teaspoon black or white pepper
- 1 teaspoon toasted sesame oil
- 1 tablespoon Sriracha, plus more for serving
- Kosher salt
- 2 large eggs, beaten
Preparation
Step 1
If using dried mushrooms: Cover the mushrooms with boiling water in a small bowl, and let stand until softened, about 30 minutes. Drain and coarsely chop the mushrooms.
In a large saucepan, heat the canola oil. Add the pork, garlic, ginger and 1/2 cup 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 bamboo shoots (if using), tofu, 1/3 cup of vinegar, the soy sauce, sugar, pepper, sesame oil, mushrooms and 1 tablespoon Sriracha. Bring the soup to a simmer and season with salt. While stirring constantly, drizzle in the eggs and cook until strands form, about 1 minute. Serve hot, garnished with extra scallions if desired, passing rice vinegar and Sriracha at the table.