Hot and Sour Soup

Charles E. Walton IV
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.

Yield:

Makes 2 quarts

Recipe from

Recipe Time

Prep: 20 Minutes
Cook: 15 Minutes
Stand: 30 Minutes

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

Preparation

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.

Note:

Judy Lockhart,

November 2005