Hot And Sour Soup

• 2 tablespoons vegetable oil
• 1 garlic clove, minced
• 1 tablespoon fresh ginger, minced
• 4 scallions, white and green parts chopped
• 8 ounces ground pork
• 4 cups chicken stock
• 1 lb firm tofu, cut into cubes
• 5 baby portabella mushrooms, sliced
• 1 teaspoon sugar
• 3/4 cup rice vinegar (to taste)
• 2 tablespoons low sodium soy sauce
• 1 teaspoon fresh ground black pepper
• 1 tablespoon sesame oil
• 3 tablespoons sriracha sauce (to taste)
• 2 large eggs
• sesame oil, scallions, and black pepper for garnish

1. Heat vegetable oil over medium-high heat in saucepan until hot.
2. Add garlic, ginger, scallions and pork. Break up the pork into smaller pieces with a spoon. Cook for about 3 minutes stirring occasionally
3. Add the chicken stock and bring to a simmer.
4. Add the tofu, mushrooms, sugar, vinegar, soy sauce, black pepper, sesame oil and Sriracha sauce sauce. Bring soup back to a simmer over medium-high heat. Cook for about 15 - 20 minutes or until pork is cooked through and vegetables are cooked to your liking.
5. Taste the soup - if you want it more sour, add more rice vinegar. If you want it hotter, add more Sriracha sauce.
6. Reduce heat to medium and simmer for an additional 5 minutes.
7. In a small bowl, whisk the eggs until blended.
8. While the soup is at a steady simmer, slowly whisk in the eggs so they form strands.
9. Bring soup back to a simmer.
10. Divide the soup into 4-6 bowls, and garnish each with a little sesame oil, scallion and black pepper. Serve hot.

vegetable oil, garlic, fresh ginger, scallions, ground pork, chicken stock, firm tofu, baby portabella mushrooms, sugar, rice vinegar, soy sauce, fresh ground black pepper, sesame oil, sriracha sauce, eggs, sesame oil

Taken from www.food.com/recipe/hot-and-sour-soup-520391 (may not work)