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Hot and Sour Soup

Charles E. Walton IV
Prep time 20 mins
Cook time 15 mins
Stand time 30 mins
Yield

Makes 2 quarts

Make this comforting Asian-style soup with roast turkey, duck, or ham--whatever you have on hand after your holiday feast. The tantalizing flavor comes from the combination of fresh ginger, lemongrass, red chili paste, soy sauce and rice wine vinegar.

Ingredients

  • 1 ounce dried mushrooms, such as shiitake or wood ear
  • 6 cups canned low-sodium chicken or vegetable broth
  • 2 tablespoons vegetable oil
  • 3 garlic cloves, thinly sliced
  • 2 tablespoons grated fresh ginger
  • 1 lemongrass stalk, cut into 4 pieces and crushed (or 1 1/2 teaspoons lemongrass paste)
  • 1 tablespoon red chili paste*
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 (10.5-ounce) package firm tofu, drained and cut into 1/2-inch cubes
  • 1 cup shredded cooked turkey
  • 2 tablespoons cornstarch mixed with 3 tablespoons water (optional)
  • 1 large egg, beaten
  • Salt, to taste
  • Pepper, to taste
  • Garnishes: thinly sliced scallions, fresh chopped cilantro

How to Make It

  1. Place mushrooms in a large bowl. Bring stock to a boil, and pour over mushrooms. Let stand 30 minutes or until softened. Strain mushrooms, reserving stock, and squeeze excess liquid into bowl. Slice mushrooms thinly; discard any tough stems.

  2. Heat vegetable oil in large saucepan over medium heat. Add garlic and next 3 ingredients. Stir in mushrooms. Cook about 2 minutes. Add reserved stock, soy sauce, vinegar, and sesame oil; simmer about 3 minutes. Add tofu and turkey, and simmer about 3 minutes or until heated through. Stir in cornstarch mixture to thicken, if desired, and simmer about 2 minutes. Gently stir in egg to form thin ribbons. Remove lemongrass pieces, season with salt and pepper, and serve. Garnish, if desired.