Prep Time:
40 min (30 min soaking time)
Ingredients:
1/2 cup dry shiitake mushrooms or wood ear mushrooms
8 oz pork shoulder, cut into fat matchsticks (1" long, 1/4" wide)
8 oz soft tofu, cut into 1/2" cubes
4 cups bone broth or chicken broth
2 tbsp neutral oil
1 tbsp garlic, chopped
1 tbsp fresh ginger, chopped
1/2 cup scallions, chopped
1/2 cup rice vinegar
1 tsp sugar
3 tbsp soy sauce
1 tsp freshly ground black pepper
1 tsp sesame oil
1 tbsp sriracha, or more to taste
2 large eggs (optional)
Directions:
Soak the mushrooms according to package directions until plump and soft about 20-30 minutes. Drain the mushrooms and set aside.
Heat oil in a large saucepan over medium heat.
Place the ginger, garlic, scallions and pork in the saucepan and stir cook until pork whitens in about 4 minutes.
Pour in the broth and heat until it simmers.
Mix in the tofu, mushrooms, vinegar, sugar, soy sauce, sriracha, sesame oil and black pepper and bring to a simmer. Season according to taste.
Optionally, beat eggs in a small bowl and drizzle over soup while stirring gently until strands form. Serve soup in bowls.
