A comforting and hearty hot and sour soup, perfect for a chilly fall day. This recipe is inspired by a paleo hot and sour soup, featuring pork tenderloin, shiitake mushrooms, tofu, and a flavorful broth.
1. Marinate pork in 2 Tbs soy sauce, 1 tsp sesame oil and a dash of white pepper for ~20 minutes (while you cut the other vegetables).
2. In a large pot, sauté the white parts of the scallions, garlic and ginger until fragrant; add the pork and sauté until browned with a pinch of salt.
3. Add the mushrooms and carrots, sauté 2-3 more minutes with another pinch of salt.
4. Add the chicken broth, tofu, the remaining 2.5 Tbs soy sauce, white vinegar, chili garlic sauce and fish sauce; taste and adjust seasoning as needed - simmer on medium for 10-15 minutes.
5. Bring to a boil and drizzle in the beaten eggs; let sit for ~15 seconds and then stir the soup to create streaks of egg.
6. Mix the cornstarch with water and pour it into the soup (this will act as a thickener), stir for one minute and then turn off the heat; finish the soup by adding the chopped green parts of the scallion - enjoy!
