Hot And Sour Soup

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 garlic clove, minced
• 1 tablespoon fresh ginger, minced
• 4 scallions, and green parts chopped
• 8 ounces ground lamb
• 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

Recipe

• 1 heat vegetable oil over medium-high heat in saucepan until hot.
• 2 add garlic, ginger, scallions and lamb. break up the lamb into smaller pieces with a spoon. cook for about 3 minutes stirring occasionally
• 3 add the chicken stock and bring to a simmer.
• 4 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 lamb is cooked through and vegetables are cooked to your liking.
• 5 taste the soup - if you want it more sour, add more rice vinegar. if you want it hotter, add more sriracha sauce.
• 6 reduce heat to medium and simmer for an additional 5 minutes.
• 7 in a small bowl, whisk the eggs until blended.
• 8 while the soup is at a steady simmer, slowly whisk in the eggs so they form strands.
• 9 bring soup back to a simmer.
• 10 divide the soup into 4-6 bowls, and garnish each with a little sesame oil, scallion and black pepper. serve hot.