when there isn’t much time or ingredients in the fridge and we decide to order out, jason always chooses chinese food. personally, i just want the she-meh-neh burrito from burrito drive.
there has been a lot of that over the last week as we’ve been packing up, running last minute errands, and finally moving. so when deciding what to make for dinner, i thought, why not just make chinese food? hot and sour soup, a staple at any chinese restaurant, can be very hit or miss. this version, i’d honestly say, comes somewhere in between. maybe i just need to accept the fact that i don’t love chinese food.
we’ll do better tomorrow.
Chinese Hot and Sour Soup
Recipe type: Soup
Cuisine: Chinese
Serves: 4
Ingredients
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 2 tablespoons ginger, minced
- 4 large scallions, chopped
- ½ lb ground pork
- 4-5 cups chicken broth
- 1 lb firm tofu, sliced into ½ inch squares
- 8-10 button mushrooms, sliced
- 1 teaspoon sugar
- ⅔ cup rice vinegar
- 3 tablespoons soy sauce
- 1 teaspoon ground black pepper
- 1 tablespoon sesame oil
- 1-2 tablespoons sriracha
- 2 large eggs, beaten
Instructions
- Heat vegetable oil in a large pot. Add in garlic, ginger, and scallions. Cook for 2-3 minutes, then add pork. Break up pieces with back of your spoon and cook until lightly browned.
- Stir in chicken broth and bring to a light simmer. Add tofu, mushrooms, sugar, rice vinegar, soy sauce, pepper, and sesame oil and sriracha. Bring to a boil and cook for 5-10 minutes, tasting and adjusting seasoning (add more vinegar if you want it to be more sour or more sriracha to increase heat).
- Next, slowly pour in beaten eggs, stirring vigorously so they form strands in soup and don't all lump together.
- Serve with some scallions and a little sesame oil on top.
recipe adapted from leite’s culinaria.
1shackles
writes 3shopper