This is a really good soup. Very tasty for something that took very little effort to make. I deviated from the recipe only by not adding meat (didn't have any on hand) and by throwing in some bean sprouts and shredded carrots.
Hot and Sour Soup
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.
Stand: 30 Minutes
- 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
- 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.
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