Recipe courtesy of Emeril Lagasse
Show: Emeril Live
Classic Hot and Sour Soup
Total:
1 hr 35 min
Prep:
15 min
Cook:
1 hr 20 min
Yield:
about 2 1/2 quarts soup; 8 servings
Level:
Intermediate
Total:
1 hr 35 min
Prep:
15 min
Cook:
1 hr 20 min
Yield:
about 2 1/2 quarts soup; 8 servings
Level:
Intermediate

Ingredients

Directions

Combine shiitake mushrooms and 3 cups of the chicken stock in a small saucepan and bring to a simmer. Remove from heat and let stand until mushrooms are tender and broth is flavorful, about 30 minutes. Remove mushrooms and discard stems. Thinly slice caps and reserve. Strain broth through a fine mesh sieve, combine with the remaining chicken stock and set aside.

In a medium saucepan heat the vegetable oil and, when hot, add the ginger, garlic and crushed red pepper; cook for 2 minutes, or until fragrant. Add the chicken stock and reserved shiitakes and bring to a simmer. Cook for 30 minutes. Add the pork and tofu and stir to combine. In a small bowl or cup, combine the lime juice and cornstarch and stir until smooth. Whisk the cornstarch mixture into the hot soup and bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Add the soy sauce and sesame oil and serve the soup, drizzled with hot chile oil, to taste, and garnished with some of the sliced scallions.

IDEAS YOU'LL LOVE

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Classic Banana Bread

Recipe courtesy of Food Network Kitchen

Chicken Noodle Soup

Recipe courtesy of Ina Garten

Chicken Soup

Recipe courtesy of Ina Garten

Hot Corn Chile Dip

Recipe courtesy of Ree Drummond

Escarole and Bean Soup

Recipe courtesy of Giada De Laurentiis

Italian Wedding Soup

Recipe courtesy of Ina Garten

Classic Panzanella

Recipe courtesy of Valerie Bertinelli

French Onion Soup

Recipe courtesy of Tyler Florence

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking