This Hot and Sour Soup is one of Greg’s all-time favorite recipes. It takes about half an hour to make so it’s great for a quick weeknight night dinner. We always make a double batch so we have plenty of leftovers for quick meals throughout the week. You can use any type of stock for this recipe and throw in some noodles if you’ve got some hanging around (we used Flour City Pasta’s “soup noodles” for this one). We used a pork bone broth we made earlier in the week which was awesome, but veggie, chicken, or beef would be great too.
Hot and Sour Soup
1/2 cup mushrooms, cleaned and thinly sliced.
2 tablespoons canola oil or other cooking oil or lard
1/2 lb shoulder steak, sliced into 1×1/4 in strips OR 1/2 pound ground pork
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
1/2 cup chopped scallions or onions
4 cups stock (pork, beef, veggie, chicken)
1/3 cups cup bamboo shoots, drained (OPTIONAL)
1/2 pound tofu, cut into 1/2 inch dice
1/3 cup unseasoned rice vinegar
3 tablespoons soy sauce
1 teaspoon black or white pepper
1 teaspoon toasted sesame oil
2 large eggs, beaten
1 tablespoon Sriracha plus more for serving
kosher salt
DIRECTIONS
1. In a large saucepan, heat the canola/cooking oil. Add the pork, garlic, ginger and 1/2 cup onions (or scallions) and cook over moderately high heat, stirring occasionally until the pork is golden brown, about 3 minutes.
2. Stir in the stock and add the bamboo shoots (if using), tofu, 1/3 cup vinegar, soy sauce, pepper, sesame oil, mushrooms and 1 tablespoon Sriracha.
3. 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.
4. Serve hot, garnished with extra scallions if desired, passing rice vinegar and Sriracha at the table.
5. Enjoy!