Ingredients
2 tablespoons canola oil
1/2 pound ground pork
4 scallions-3 minced, 1 thinly sliced
One 1-inch piece of fresh ginger, peeled and minced
1 small garlic clove, minced
3 1/2 cups low-sodium chicken broth
12 ounces medium-soft tofu, drained and diced
4 white button mushrooms, thinly sliced
1/4 cup rice vinegar
1/4 cup soy sauce
1 tablespoon sugar
2 teaspoons Tabasco
1 teaspoon freshly ground pepper
1 tablespoon toasted sesame oil
2 teaspoons cornstarch
2 eggs, lightly beaten
Preparation
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.
