Classic Hot and Sour Soup

Recipe courtesy Emeril Lagasse, 2004

Show: The Essence of EmerilEpisode: Hot and Spicy

Rated: 4 stars out of 5Rate itRead users' reviews (10)

RECIPE
COMMENTS & REVIEWS(10)

Cook Time:
47 min
Level:
Easy
Yield:
about 2 1/2 quarts soup; 8 servings

Times:

Prep: 15 min
Inactive Prep: 30 min
Cook: 47 min
Total:: 1 hr 32 min

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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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Comments & Reviews

recipe Classic Hot and Sour Soup
Andrea Rancho Santa Margarita, CA 11-13-2008
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Hey, Maureen: Check it out
Rated: 5 stars out of 5

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. Read more
recipe Classic Hot and Sour Soup
kristen austin, TX 08-03-2008
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Better then eating out!
Rated: 4 stars out of 5

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".Read more
recipe Classic Hot and Sour Soup
Maureen Jupiter, FL 05-13-2008
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Where are the lily buds?
Rated: 1 stars out of 5

"Classic" Hot and Sour Soup contains dried lily buds. They add a lovely flavor and texture to the dish. Also, where are... the dried tree ears? Their texture is incomparable in this soup. Finally, a 1/3 cup of ginger???? Talk about overkill!Read more
recipe Classic Hot and Sour Soup
mary gorham, ME 02-19-2007
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better than the rest
Rated: 5 stars out of 5

my husband loved it
recipe Classic Hot and Sour Soup
PATRICIA ALBANY, NY 04-30-2006
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Chinese friends will love you.
Rated: 5 stars out of 5

Another fabulous recipe fr Emeril!
recipe Classic Hot and Sour Soup
Aileen San Francisco, CA 04-29-2006
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great soup to serve prior to Chinese food meal
Rated: 5 stars out of 5

I served this with a vegetable stir fry. It was a hit at a dinner party.