Classic Hot and Sour Soup (Emeril Lagasse) |
|
 |
Prep Time: 15 Minutes Cook Time: 80 Minutes |
Ready In: 95 Minutes Servings: 2 |
|
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 |
1/4 pound very thinly sliced and julienned pork loin or tenderloin |
6 to 8 ounces tofu, cubed or crumbled |
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:
1. 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.
2. 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.
|
|