When I started automatically adding tofu, ground pork and rice vinegar to the grocery list when supplies were getting low, it occurred to me that Mama Chang’s Hot and Sour Soup from Flour Too had become a staple around here. Joanne Chang’s Flour Too is actually full of great recipes. Her Spicy Three-Bean and Corn Chili and her Warm Quinoa Salad are amazing. I’m in the process of working my way through the book, and every recipe so far has been a hit.
If you do any Chinese cooking at all, you probably have fresh ginger, soy sauce, sesame oil and Sriracha on hand. If not, they are readily available in any grocery store. And definitely worth having in your kitchen!
I’m going to give a shout out to the classic French mise en place (put in place) here. Have everything you’ll need out, chopped, and measured before you begin. It really makes your life easier in general, but it’s especially important for Chinese cooking.
- 2 TBS vegetable oil
- 1 garlic clove, minced
- 1 TBS fresh ginger, minced
- 4 scallions (white and green parts) minced
- 1/2 lb. ground pork
- 4 C chicken stock
- 1 lb block of firm tofu, cut into 1/2” cubes
- 5 thinly sliced white mushrooms
- 1 tsp sugar
- 2/3 C rice vinegar
- 3 TBS soy sauce
- 1 tsp freshly ground black pepper
- 1 TBS sesame oil
- 1 TBS Sriracha sauce
- 2 large eggs, whisked
- Heat the vegetable oil in a soup pan. Add the garlic, ginger and ground pork. Stir until the pork is no longer pink.
- Add the chicken stock. Bring to a strong simmer.
- In a measuring cup, combine the rice vinegar, sugar, soy sauce, black pepper, sesame oil, and Sriracha.
- Add the tofu, mushrooms and the vinegar mixture (#3) to the pot. Keep at a strong simmer for a couple of minutes.
- While the soup is bubbling, slowly add the eggs, whisking them around with a fork to form strands.
- Serve sprinkled with chopped scallions and an extra drizzle of sesame oil.