In this genius recipe, Chef Joanne Chang uses eggs as a thickening agent rather than corn starch, resulting in a lighter, more texturally pleasing soup. Depending on your preference for the heat and the sourness, you can kick up or dial back on the Sriracha and vinegar.
currently listening to:
Taeyang- Ringa Linga
2 Tablespoons canola oil
1 garlic clove
1 Tablespoon minced ginger
4 scallions plus more for garnish
8 oz. ground pork (you could also use ground turkey or chicken)
4 cups chicken stock
1 lb soft or firm tofu (not silken and not extra firm)
4 or 5 medium white or brown button mushrooms
1 teaspoon sugar
2/3 cups rice vinegar (adjust depending on your prererence)
3 Tablespoons soy sauce
freshly ground black pepper
1 Tablespoon sesame oil, plus more for garnish
1 Tablespoon Sriracha sauce
2 large eggs
serves 4 to 6
prep time: 10 min
cook time: 15 min
adapted from food52; original recipe from Chef Joanne Chang
1. Smash the garlic with the flat side of the knife blade, and mince. Mince the scallion and thinly slice the mushroom. Cut the tofu into 1/2 inch cubes.
2. In a medium saucepan, heat the oil on medium-high heat for about 1 minute. Add the garlic, ginger, scallions, and ground pork, and cook for about 1 minute, stirring occasionally. Break up the pork into smaller pieces with a wooden spoon.
3. Add the stock and bring to a simmer, about 1-2 minutes. Add the tofu, mushrooms, sugar, vinegar, soy sauce, black pepper, sesame oil, and Sriracha and bring to a simmer over medium-high heat.
4. Taste the soup, and add more vinegar or Sriracha if you wish.
5. In a small bowl, whisk the eggs with a fork or a hand whisk until well blended. Slowly whisk in the eggs into the soup so that they form strands. Bring the soup back to a simmer.
6. Transfer the soup to serving bowls, and garnish with a dash of sesame oil, scallion, and black pepper.