In the Lucky Peach cookbook, author Peter Meehan champions this lighter, fresher, more flavorful version of the Chinese takeout classic.   Slideshow:  More Warming Soup Recipes 

Peter Meehan
December 2015

Gallery

Credit: © Barnard & Meyer

Recipe Summary

active:
25 mins
total:
50 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, cover the mushrooms with boiling water and let stand until softened, about 30 minutes. Drain and coarsely chop the mushrooms; discard the soaking water.

    Advertisement
  • In a large saucepan, heat the canola oil. Add the pork, garlic, ginger and scallions and cook over moderately high heat, stirring occasionally, until the pork is golden brown, about 3 minutes. Stir in the stock and add the tofu, 1/3 cup of vinegar, the soy sauce, sugar, pepper, sesame oil, mushrooms and 1 tablespoon of Sriracha. Bring the soup to a simmer and season with salt. While stirring constantly, drizzle in the eggs and cook until strands form, 1 minute. Serve hot, passing rice vinegar and Sriracha at the table.

Advertisement