Lynette, this recipe is for your collection.
Everyone in this house has had a head cold
this past week.
What better for a head cold than hot and sour soup.
Nothing will clear out your sinuses like a bowl
of this wonderfully delicious soup.
I found this simple recipe off foodnetwork.com
I love that website.
It is Emeril's classic hot and sour soup.
Ingredients include: 10 cups of chicken broth,
dried shiitake mushrooms. I use fresh to cut down on
preparation time. 2 Tbsp of vegetable oil,
1/3 cup fresh ginger ( I use a ginger paste
because it dissolves better), 2 Tbsp minced garlic,
3/4 tsp crushed red pepper
You need half a pound of chicken
and or tofu. I go the healthy, inexpensive route with
tofu. You slice them into thin strips.
1/4 cup of lime juice and 3 Tbsp of corn starch.
3 Tbsp of soy sauce, 1 tsp sesame oil, and
hot chile oil for drizzling.
Combine the fresh shiitake mushrooms and 3 cups of the broth in a pot
and bring to a simmer. (If you are using dried mushrooms,
simmer for 30 minutes, remove from heat and let stand till mushrooms are tender
and broth is flavorful. Remove the mushrooms and discard the stems.
Thinly slice the caps and reserve. Strain broth through a
sieve and combine with the remaining broth.)
In a medium saucepan heat the vegetable oil,
add the ginger, garlic, and crushed red pepper.
Cook for 2 minutes or until fragrant.
Combine this with your simmering chicken stock and fresh mushrooms.
Cook for 30 minutes. Add tofu and stir to combine.
In a small bowl, combine the lime juice and cornstarch.
Stir until smooth. Whisk this mixture into the hot soup
and bring to a boil. Reduce heat and simmer 5 minutes.
Add the soy sauce, sesame oil and serve with
the hot chile oil drizzled to taste.
Garnish with sliced scallions.
I hope everyone enjoys this soup
as much as we have.