Hot and Sour Soup
Adapted (and simplified) from Smitten Kitchen's Hot and Sour Soup which is, itself, a simplified version of Lucky Peach's 101 Easy Asian Recipes
  • 1 T. vegetable oil
  • 1 T. minced garlic
  • 1 T. grated fresh ginger
  • 1 bunch scallions, separated into white and green parts and thinly sliced
  • 8 oz. mushrooms, wiped clean and roughly chopped into bite-sized pieces
  • 14 oz. soft tofu, drained and chopped into bite-sized cubes
  • 4 c. chicken stock
  • ⅓ c. rice vinegar
  • 3 T. soy sauce
  • 1 t. sugar
  • 1 t. freshly ground black pepper
  • 1 t. sesame oil
  • 1 T. sriracha
  • 2 eggs
  • Salt to taste
  1. Add the oil to a soup pot over medium high heat. Add the garlic, ginger and white pieces of the green onions (reserve the greens for garnish), and saute until fragrant -- about 2 minutes.
  2. Add the mushrooms, and stir until they are covered in oil and softened, about another 2 minutes.
  3. Add the tofu, chicken stock, vinegar, soy sauce, sugar, pepper, oil and sriracha, and stir to combine.
  4. Bring the soup up to a boil and then reduce to a simmer.
  5. In a small bowl, whisk the two eggs. Stirring constantly, add the eggs in a slow, steady stream to the boiling soup. Allow the eggs to cook, stirring occasionally, about 2 minutes.
  6. Garnish with green parts of green onions and serve hot.
Recipe by leighto-greato at