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- (Makes 1 3/4 quarts or about 4 servings)
- 2 tablespoons vegetable oil
- 1 garlic clove, smashed and minced
- 1 tablespoon peeled and minced fresh ginger
- 4 scallions, white and green parts, minced, plus 2 tablespoons chopped for garnish
- 8 ounces ground pork
- 4 cups chicken stock
- 1 pound block soft or firm tofu (not silken and not extra-firm), cut into 1/2-inch cubes
- 4 or 5 medium button mushrooms, wiped clean and thinly sliced
- 1 teaspoon granulated sugar
- 2/3 cup rice vinegar
- 3 tablespoons soy sauce
- 1 teaspoon freshly ground black pepper
- 1 tablespoon sesame oil, plus 2 teaspoons for garnish
- 1 tablespoon Sriracha sauce
- 2 large eggs
- White pepper for garnish
View Full Recipe at Food Gal
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 398g | |
| Recipe makes 4 servings | |
| Calories 318 | |
| Calories from Fat 223 | 70% |
| Total Fat 24.96g | 31% |
| Saturated Fat 6.3g | 25% |
| Trans Fat 0.18g | |
| Cholesterol 145mg | 48% |
| Sodium 1121mg | 47% |
| Potassium 495mg | 14% |
| Total Carbs 5.33g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.97g | 1% |
| Protein 16.18g | 26% |
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