You are here

Hot & Sour Soup

jakatak's picture

Here is a favorite of Jack Jr. It's time for some comfort soup. Here is the recipe:
Hot & Sour Soup
* 2 ounces dried Shitaki 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 FIRM tofu, cut into small bite-size strips or chunks
* 1/4 cup lime juice
* 3 tablespoons cornstarch
* 3 tablespoons soy sauce
* 1 teaspoon sesame oil
* Hot chile oil, for drizzling
* 2 tablespoons thinly sliced scallions/green onions
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.

(If you have whole shitaki mushrooms, 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 shitaki 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 seed oil and serve the soup, drizzled with hot chile oil to taste, and garnished with some of the sliced scallions.

Rate This

Your rating: None
Average: 4 (2 votes)
Hot & Sour Soup