Ingredients
- 2 ounces dried shiitake mushrooms
- 10 cups chicken stock or low-sodium chicken broth
- 2 tablespoons vegetable oil
- 1/3 cup chopped fresh ginger
- 2 tablespoons minced garlic
- 3/4 teaspoon crushed red pepper
- 1/2 pound chicken or tofu, cut into small bite-size strips or chunks
- 1/4 cup lime juice
- 3 tablespoons cornstarch
- 3 tablespoons mushroom flavored soy sauce
- 1 teaspoon sesame oil
- Hot chile oil, for drizzling
- 2 tablespoons thinly sliced scallions
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 chicken or 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.
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By autenrieth_1821316
Chicago, IL
on October 02, 2010
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I enjoyed the soup very much! The first time I made it was my first attempt at using tofu, and I didn't realize that the tofu would have to drain for awhile. Keep this in mind if you are also a fellow tofu novice and are on a short time frame! I also found the ginger to be overwhelming, but this might be because I'm not the biggest ginger fan. The next time I made the recipe I cut it down to about 3 tablespoons and chopped it up VERY finely so I didn't get any big ginger bits. Much better! :
By andreadigiant_1...
Rancho Santa Ma...
on November 13, 2008
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I'm a professional Chinese linguist and culture expert, and yes, it's true, there aren't tree ears or dried lily buds. The reason I went to foodnetwork.com, and not to translate from one of the many cookbooks available at the embassy is because I wanted a recipe for Chinese food that didn't call for ingredients I'd have to drive an hour to a Ranch Market and dig through boxes of herbs, spices, ostrich parts, and dried small mammals that are currently unidentifiable. So while this is not the fully traditional Hot and Sour soup, it's one that I can get all the ingredients at Safeway, and to me, that's more important than lily buds. This recipe is delicious. I like it. It's a great Americanization. Enjoy, people of the country! You needn't search for lily buds or tree ears! Drink your soup and be merry.
By kristenstyle_10...
austin, TX
on August 03, 2008
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This is a great Hot and Sour soup. The one thing I would say is that when I cooked this I used low sodium Soy and Broth. It did require some extra salt at the end so it may be better to cook it with the "regular broth".
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