Food Network: Classic Hot and Sour Soup

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Classic Hot and Sour Soup
Recipe courtesy Emeril Lagasse, 2004

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

Instructions

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.