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Hot and Sour Soup

Source of Recipe

From "The Honeysuckle Cookbook" by Dzung Lewis


Recipe Introduction

"I appreciate the convenience of takeout, but there are some dishes that just don't compare to homemade. Hot and sour soup is an excellent example, and it's ready faster than the time it takes to haul home that packaged takeout. But don't make it so quickly that you miss the beautiful egg ribbons forming as they're cooked in the soup; the cooking process is the real performance to watch. This soup can be as spicy as you'd like, depending on how much pepper and chili-garlic sauce you add. Feel free to add pork or other vegetables along with the cremini mushrooms or tofu, as specified in the directions following."

List of Ingredients

â—¦ ½ cup dried sliced shiitake mushrooms (from half a 1-ounce package)
â—¦ 1 cup hot water
â—¦ 2 tablespoons cornstarch
â—¦ 1 teaspoon sesame oil
â—¦ 1 teaspoon grated peeled fresh ginger
â—¦ 1 clove garlic, minced
â—¦ 3 medium cremini mushrooms, thinly sliced (about ½ cup)
â—¦ ¼ cup sliced bamboo shoots, cut into ¼-inch-wide strips
â—¦ 4 cups low-sodium chicken broth
â—¦ 4 ounces extra-firm tofu, sliced into 1-inch-long matchsticks
â—¦ 2 tablespoons rice vinegar
â—¦ 1 tablespoon soy sauce
â—¦ 1 teaspoon kosher salt
â—¦ 1 teaspoon chili-garlic sauce, or to taste
â—¦ 1 large egg, whisked to blend
â—¦ Sliced scallions (green parts only), for serving
â—¦ Ground white pepper or freshly ground black pepper, for serving


Recipe

Put the shiitake mushrooms in a bowl and add the hot water to cover. Set aside for 10 minutes to rehydrate, then move the mushrooms to a bowl and transfer ¼ cup of the mushroom-soaking liquid to another small bowl. Add the cornstarch to the liquid, stir to blend, and set aside.

Heat a large soup pot over medium-high heat. Add the sesame oil, ginger, and garlic and cook until fragrant, stirring frequently, about 2 minutes. Add the reserved shiitake mushrooms, the cremini mushrooms, and bamboo shoots. Cook for another 2 minutes, stirring frequently to prevent the garlic from getting too brown. Add the chicken broth and tofu and bring the soup to a boil. Reduce the heat and simmer, stirring occasionally, until all the mushrooms are cooked, 10 to 12 minutes.

Add the vinegar, soy sauce, kosher salt, and chili-garlic sauce. Whisk the cornstarch mixture again, then add it to the soup, stirring until the soup thickens. Finally, while stirring the soup gently, drizzle in the whisked egg, which will cook on contact and form little ribbons in the soup. Serve piping hot, with sliced scallions and ground white pepper to taste. (You can let the soup cool and store it in the fridge, covered, up to three days. Reheat before serving.)

Serves 2 to 4