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.)
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