Recipe courtesy of Emeril Lagasse
Classic Hot and Sour Soup
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- Level: Intermediate
- Total: 1 hr 35 min
- Prep: 15 min
- Cook: 1 hr 20 min
- Yield: about 2 1/2 quarts soup; 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 239
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 14 g
- Cholesterol
- 18 mg
- Sodium
- 772 mg
- Level: Intermediate
- Total: 1 hr 35 min
- Prep: 15 min
- Cook: 1 hr 20 min
- Yield: about 2 1/2 quarts soup; 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 239
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 14 g
- Cholesterol
- 18 mg
- Sodium
- 772 mg
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.
