4scallionswhite and green parts, minced, plus 2 tablespoons chopped for garnish
4cupschicken stock or broth
12ouncessoft or firm tofunot silken or extra-firm, cut into ¼-inch cubes
10medium button mushroomswiped clean and thinly sliced
1teaspoonfreshly ground black pepper
1tablespoonsesame oilplus 2 teaspoons for garnish
White pepper for garnish
In a saucepan, heat the vegetable oil over medium-high heat until hot. Add the garlic, ginger, and scallions, and cook, stirring occasionally, for about 1 minute. Add the stock and bring to a simmer.
Add the tofu, mushrooms, sugar, vinegar, soy sauce, black pepper, sesame oil, and Sriracha sauce and bring the soup back to a simmer over medium-high heat. (Taste the soup. If you want it hotter, add more Sriracha sauce; if you want it more sour, add more vinegar.)
In a small bowl, whisk the eggs until blended. With the soup at a steady simmer, slowly whisk in the eggs so they form long strands. Bring the soup back to a simmer. Divide the soup among four bowls and garnish each with a little sesame oil, scallion, and white pepper. Serve immediately. The soup can be stored in an airtight container in the fridge for up to 3 days.