Hot and Sour Soup

Restaurants and recipes for hot & sour soup invariably use cornstarch as a thickener, but it doesn't have to be that way. Yes, cornstarch plumps up the broth, but in doing so puts a hazy, viscous layer between us and the sour, spicy sting we crave. Chang's version is thickened with egg instead and makes a number of other smart updates without compromising what we love about the classic.

Joanne Chang's Hot and Sour Soup

Serves: 4 to 6 
Prep time: 10 min 
Cook time: 25 min

Ingredients

• 2tablespoons vegetable oil
• 1garlic clove, smashed and minced
• 1tablespoon minced fresh ginger
• 4scallions, white and green parts, minced, plus more for garnish
• 8ounces ground pork
• 4cups store-bought or homemade chicken stock
• 1pound soft or firm tofu (not silken and not extra firm), cut into 1/2-inch cubes
• 4medium button mushrooms, wiped clean and thinly sliced (or substitute dried, rehydrated wood ear mushrooms)
• 1teaspoon granulated sugar
• 2/3cup rice vinegar, or to taste
• 3tablespoons soy sauce, or to taste
• 1teaspoon freshly ground black pepper, or to taste
• 1tablespoon sesame oil, plus more for garnish
• 1tablespoon Sriracha sauce, or to taste
• 2large eggs
• 1pinch White or black pepper for garnish

Directions

1. In the saucepan, heat the vegetable oil over medium-high heat until hot. Add the garlic, ginger, scallions, and pork and cook, stirring occasionally, for about 1 minute. You want to break up the pork into smaller pieces with a spoon, but don’t worry about breaking it down completely or cooking it through.
2. Add the stock and bring to a simmer. Add the tofu, mushrooms, sugar, vinegar, soy sauce, black pepper, sesame oil, and Sriracha sauce and bring the soup back to a simmer over medium-high heat. Taste the soup. If you want it hotter, add more Sriracha sauce; if you want it more sour, add more vinegar.
3. In a small bowl, whisk the eggs until blended. With the soup at a steady simmer, slowly whisk in the eggs so they form strands. Bring the soup back to a simmer. Divide the soup among 4 to 6 bowls and garnish each with a little sesame oil, scallion, and white or black pepper. Serve immediately. (Leftovers can be stored in an airtight container in the fridge for up to 3 days. The soup may take on a slightly different appearance, but it will taste just the same.)

https://food52.com/recipes/25530-joanne-chang-s-hot-and-sour-soup