Hot and Sour Soup from Lucky Peach’s 101 Easy Asian Recipes: I made the soup; I almost cured a cold; I bought the book

HOT AND SOUR SOUP

From 101 Easy Asian Recipes by Peter Meehan and The Editors of Lucky Peach

Serves 4

1 oz. dried wood ear mushrooms  (1/2 cup) (see above)

2 Tbsp. canola oil

1/2 lb. lean pork shoulder, sliced 1/8 inch thick and cut into 1-by-1/4-inch strips (see above)

1 Tbsp. finely chopped garlic

1 Tbsp. finely chopped peeled fresh ginger

1/2 cup chopped scallions

4 cups chicken stock or low-sodium broth

1/2 lb. soft tofu, cut into 1/2-inch dice

1/3 cup unseasoned rice vinegar, plus more for serving

3 Tbsp. soy sauce

1 tsp. sugar

1 tsp. black pepper

1 tsp. toasted sesame oil

1 Tbsp. Sriracha, plus more for serving

Kosher salt

2 large eggs, beaten

 

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.

2. 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 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, passing rice vinegar and Sriracha at the table.

(Note from moi: You might want to pass a box of tissues too.) 

Dorie Greenspan

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