Hot and Sour Soup

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. 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. 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.