Hot and Sour Soup

Probably this is one of the weirdest soup I've ever made, and also one of the best soup I've ever had. Not the best choice for a hot, humid day, buy it's fast to make, easy and I can't wait to make it again when the temperature drops a little. I made it a few days ago when I really wanted something fast but warm for dinner and I found the original recipe in one of the books I got from the library.

Did I mentioned I'm obsessed with cookbooks? I get a ton from the library, test them out at home , save the good ones on my Amazon wish list, and return the not so good ones.  It's awesome how easy to reserve them online, and pick it up next week from the library. I think this way I can build my own cookbook library smarter, by trying them out first for free and judge by the recipes and not by the cover. (Also I always read tons of reviews online too about all the books I get).   

This recipe is for you if you like asian soups, the sourness and the spiciness. You can change what kinda meat you wanna add to it, or what kinda veggies, or you can make it vegetarian with tofu, or vegan chicken. And you can skip the spicy part as well, but i little heat won't hurt :)

I used my saved bacon grease instead of oil, it gives the soup more flavor, and also because the original recipe said use pork, which I didn't like when I was in the grocery store (it looked too fatty, thats why I went with turkey.)

• 2 Tbsp bacon grease
• 1 garlic glove, minced or pressed through garlic press
• 1 Tbsp grated fresh ginger
• 4 green onions, thinly sliced (white and green parts) 
• 1 pound ground turkey
• 4 cups chicken stock
• 10 medium button mushrooms, thinly sliced
• 1 tsp sugar
• 2/3 cup rice vinegar
• 3 Tbsp soy sauce
• 1/2- 1 tsp ground pepper 
• 1 Tbsp sesame oil
• 1 Tbsp Sriracha sauce
• 2 large eggs

In a saucepan heat the grease until hot. Add garlic ginger, half of the chopped green onions, ground turkey and cook for about 2 minutes, stirring, when the turkey cooked through, add the stock and bring to a simmer. Add the mushrooms, sugar, vinegar, soy sauce, black pepper, Sriracha sauce and sesame oil and bring back the soup to a simmer. (Taste the soup, if you want it hotter add more Sriracha, if you want it more sour add more vinegar.) Blend the eggs in a small bowl and slowly whisk into the soup, add the remaining green onions and bring the soup back to simmer  one more time. Serve immediately or store in the fridge for up to 3 days. 

(Recipe adapted from flour, too)