Hot And Sour Soup - cooking recipe

Ingredients

2 tablespoons vegetable oil
1 garlic clove, minced
1 tablespoon fresh ginger, minced
4 scallions, white and green parts chopped
8 ounces ground pork
4 cups chicken stock
1 lb firm tofu, cut into cubes
5 baby portabella mushrooms, sliced
1 teaspoon sugar
3/4 cup rice vinegar (to taste)
2 tablespoons low sodium soy sauce
1 teaspoon fresh ground black pepper
1 tablespoon sesame oil
3 tablespoons sriracha sauce (to taste)
2 large eggs
sesame oil, scallions, and black pepper for garnish

Preparation

Heat vegetable oil over medium-high heat in saucepan until hot.
Add garlic, ginger, scallions and pork. Break up the pork into smaller pieces with a spoon. Cook for about 3 minutes stirring occasionally
Add the chicken stock and bring to a simmer.
Add the tofu, mushrooms, sugar, vinegar, soy sauce, black pepper, sesame oil and Sriracha sauce sauce. Bring soup back to a simmer over medium-high heat. Cook for about 15 - 20 minutes or until pork is cooked through and vegetables are cooked to your liking.
Taste the soup - if you want it more sour, add more rice vinegar. If you want it hotter, add more Sriracha sauce.
Reduce heat to medium and simmer for an additional 5 minutes.
In a small bowl, whisk the eggs until blended.
While the soup is at a steady simmer, slowly whisk in the eggs so they form strands.
Bring soup back to a simmer.
Divide the soup into 4-6 bowls, and garnish each with a little sesame oil, scallion and black pepper. Serve hot.