Classic Hot and Sour Soup

Name: Classic Hot and Sour Soup
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H20M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: about 2 1/2 quarts soup; 8 servings
Cuisine: asian
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

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Classic Hot and Sour Soup

0 Reviews

Level: Intermediate
Yield: about 2 1/2 quarts soup; 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

239

Total Fat

11

Saturated Fat

2

Carbohydrates

23

Dietary Fiber

2

Sugar

6

Protein

14

Cholesterol

18

Sodium

772

Total: 1 hr 35 min
Prep: 15 min
Cook: 1 hr 20 min

Level: Intermediate
Yield: about 2 1/2 quarts soup; 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

239

Total Fat

11

Saturated Fat

2

Carbohydrates

23

Dietary Fiber

2

Sugar

6

Protein

14

Cholesterol

18

Sodium

772

Total: 1 hr 35 min
Prep: 15 min
Cook: 1 hr 20 min

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

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.