This hot and sour soup by Boston chef Joanne Chang is the best I have had It is super quick and a very good weeknight meal. I made some changes to it, mainly because of what I had on hand. The only major changes I made were to increase the garlic, add sautéed cabbage, reduce the vinegar and omit the salt.
- 2 tablespoons vegetable oil
- 1 garlic clove, smashed and minced
- 1 tablespoon minced fresh ginger
- 4 scallions, white and green parts, minced, plus more for garnish (I omitted because I did not have it on hand)
- 8 ounces ground pork (you can use ground chicken or omit entirely)
- 4-5 cups homemade chicken stock or canned chicken broth (I used Better than bullion).
- 1 pound firm tofu cut into 1/2-inch cubes
- Half a head of cabbage shredded finely (the original recipe calls for 4 or 5 medium button mushrooms, sliced thin
- 1 teaspoon granulated sugar (I omitted, seems unnecessary)
- 1/3 cup rice vinegar, or to taste (the original recipe calls for 2/3 cup)
- 3 tablespoons soy sauce
- 1 teaspoon freshly ground black pepper
- 1 tablespoon sesame oil, plus more for garnish
- 2 tablespoon Sriracha sauce, or to taste
- 2 large eggs
- White or black pepper for garnish
- cilantro for garnish
- In a saucepan, heat 1 tbs of the vegetable oil over medium-high heat until hot. Add the garlic, ginger, scallions, and pork and cook, stirring occasionally till the pork is browned. Break up the pork as you stir.
- Remove the pork etc from the pan. Add the remaining vegetable oil to the sauce pan and heat up. Saute the cabbage with a bit of salt at high heat, 3-4 min. till cabbage wilts and browns. Do not add too much water into the pan along with the cabbage or the cabbage will steam and taste mushy.
- Add the stock to the cabbage, then add the tofu and pork along with the garlic, ginger and scallions.
- In a small bowl, mix sugar (if using), vinegar, soy sauce, black pepper, sesame oil, and Sriracha sauce and add to the soup.
- Bring the soup back to a simmer over medium-high heat. Taste the soup and adjust the flavors.
- In a small bowl, whisk the eggs until blended. With the soup at a steady simmer, slowly whisk in the eggs so they form strands. Bring the soup back to a simmer. Ladle into bowls and garnish with scallion and cilantro. For a more substantial meal, serve on rice.
- Instead of adding the cabbage to the soup, I think it would work really well as a garnish.