Classic Hot and Sour Soup Recipe
courtesy Emeril Lagasse, 2006
Submitted By Rita A.
Show: Emeril LiveEpisode: Far East Hot & Spicy
Cook Time1 hr 20 min
Level
Intermediate
Yield
about 2 1/2 quarts soup; 8 servings
CloseTimes:Prep15 min Inactive Prep– Cook1 hr 20 min Total:1 hr 35 min
Ingredients
2 ounces dried shiitake mushrooms
10 cups chicken stock
2 tablespoons wesson oil
1/3 cup chopped fresh ginger
2 tablespoons minced fresh garlic
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
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 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.
Best Hot & Sour Soup
SERVES 8
Ingredients
2 quarts chicken broth
2 ounces dried mushrooms
1 inch piece fresh ginger, peeled and grated
1 tablespoon red chili paste ( optional )
1/2 cup canned bamboo shoots
1/4 lb firm tofu, drained and sliced into thin strips
1/4 lb uncooked pork tenderloin, sliced thin
1/4 cup soy sauce
1/4 cup rice vinegar
1 teaspoon salt
1 teaspoon white pepper
1/2 teaspoon sugar
4 tablespoons cornstarch
1/4 cup cold water
1 large egg, beaten with a tiny bit of water
3 tablespoons oil
green onion, chopped for garnish
Directions
1 Reconstitute mushrooms in water according to package directions.
2 Heat oil in wok or large pot.
3 Add ginger, chile paste and pork, cook for about two minute.
4 Add bamboo shoots, and mushrooms, cook for 1 minute.
5 In a bowl, combine vinegar, soy sauce, salt, pepper and sugar and
6 pour into wok or Dutch Oven.
7 Add chicken stock, bring to a boil and simmer for 10 minute.
8 Add tofu and cook another 3-5 minute.
9 Mix cornstarch and water and add to soup and cook until thickened.
Stir soup in one direction to get current going then add beaten egg,
Garnish with Green Onions, enjoy.
For other Hot and Sour Recipes and Demonstrations – Google Hot and Sour Soup
