In the saucepan, heat the vegetable oil, over medium-high heat until hot.
Add the garlic, ginger, scallions, and pork and cook, stirring occasionally, for about 1 minute.
Break up the pork into smaller pieces with a spoon, but don’t worry about breaking it down completely or cooking it through.
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 strands.
Bring the soup back to a simmer.
Divide the soup among 4 to 6 bowls and garnish each with a little sesame oil, scallion, and white or black pepper.
Serve immediately.
