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Hot-and-Sour Soup

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This version of the Chinese take-out standby has all of the bright, peppery flavors of the traditional recipe but none of the gloppiness. Joanne Chang uses ground pork instead of thin strips of meat, which is a little unorthodox but a great time-saver.

  1. 2 tablespoons canola oil
  2. 1/2 pound ground pork
  3. 4 scallions—3 minced, 1 thinly sliced
  4. One 1-inch piece of fresh ginger, peeled and minced
  5. 1 small garlic clove, minced
  6. 3 1/2 cups low-sodium chicken broth
  7. 12 ounces medium-soft tofu, drained and diced
  8. 4 white button mushrooms, thinly sliced
  9. 1/4 cup rice vinegar
  10. 1/4 cup soy sauce
  11. 1 tablespoon sugar
  12. 2 teaspoons Tabasco
  13. 1 teaspoon freshly ground pepper
  14. 1 tablespoon toasted sesame oil
  15. 2 teaspoons cornstarch
  16. 2 eggs, lightly beaten
  1. In a large saucepan, heat the canola oil. Add the ground pork, minced scallions, ginger and garlic and stir-fry over moderately high heat until the pork is cooked through. Add the chicken broth and bring to a simmer. Add the tofu, mushrooms, rice vinegar, soy sauce, sugar, Tabasco, pepper and 2 teaspoons of the sesame oil and return the soup to a simmer.
  2. Whisk the cornstarch with 2 teaspoons of water; whisk into the soup. Whisk in the eggs and simmer for 1 minute. Drizzle with the remaining sesame oil, sprinkle with the sliced scallion and serve.


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