Classic Hot And Sour Soup

Recipe Ingredients

2 oz	56g	Dried shiitake mushrooms
10 cups	2370ml	Chicken stock
		= (or low-sodium chicken broth)
2 tablespoons	30ml	Vegetable oil
1/3 cup	48g / 1.7oz	Chopped fresh ginger
2 tablespoons	30ml	Minced garlic
3/4 teaspoon	3.8ml	Crushed red pepper
1/2 lb	227g / 8oz	Chicken or tofu - cut into small
		Bite-size strips or chunks
1/4 cup	59ml	Lime juice
3 tablespoons	45ml	Cornstarch
3 tablespoons	45ml	Mushroom flavored soy sauce
1 teaspoon	5ml	Sesame oil
		Hot chile oil - for drizzling
2 tablespoons	30ml	Thinly-sliced scallions

Recipe 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.

This recipe yields about 2 1/2 quarts soup; 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2E03) - from the TV FOOD NETWORK

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