Hot & Sour Soup

• 2 T. vegetable oil
• 1 garlic clove, smashed & minced
• 1 T. minced ginger
• 4 scallions, white and green parts, minced
• 8 oz. ground pork, crumbled
• 4 C. chicken stock
• 1 lb. tofu cut in 1/2" cubes
• 5 button mushrooms, thinly sliced
• 1 t. sugar
• 2/3 C. rice vinegar
• 3 T. soy sauce
• 1 t. black pepper
• 1 T. sesame oil
• 1 T. Sriracha sauce
• 2 lg. eggs

1. 1. In saucepan, heat vegetable oil over medium-high heat until hot. Add garlic, ginger, scallions and pork. Cook stirring occasionally for 1 minute.
2. 2. Add stock and bring to simmer. Add tofu, mushrooms, sugar, vinegar, soy sauce, black pepper, sesame oil, Sriracha and bring to simmer of medium-high heat. Taste soup - more Sriracha for hotter; more vinegar for more sour.
3. 3. In small bowl, whisk eggs until blended. With soup at steady simmer, slowly whisk in eggs so they form strands. Bring soup back to simmer. Ladle soup to bowls and garnish with seam oil and scallions.

vegetable oil, garlic, ginger, scallions, ground pork, chicken stock, cubes, button mushrooms, sugar, rice vinegar, soy sauce, black pepper, sesame oil, sriracha sauce, eggs

Taken from www.epicurious.com/recipes/member/views/hot-sour-soup-52630961 (may not work)