Hot-and-Sour Soup

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Ingredients

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.