Hot and Sour Soup
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Ingredients
1 oz 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*
¼ cup soy sauce
¼ cup rice vinegar
1 teaspoon toasted sesame oil
1 pack hard tofu (10.5 oz), rinsed and cut into 1/2-inch cubes
1 cup chopped boiled turkey
2 tablespoons cornstarch mixed with 3 cups water (optional)
1 large egg, beaten
Salt to taste
Pepper to taste
Garnish: thinly sliced green onions, fresh chopped coriander.
To make
Make this delicious Asian-style soup with roast turkey, duck, or ham - whatever else you have on hand after the holiday feast. The tantalizing taste comes from a combination of fresh ginger, lemongrass, red chili paste, soy sauce and rice wine vinegar.
Place the mushrooms in a large bowl. Bring the broth to a boil and pour over the mushrooms. Let stand for 30 minutes or until softened. Strain the mushrooms, reserving the broth, and squeeze the excess liquid into a bowl. Cut the mushrooms into thin slices; remove the stiff legs.Heat the vegetable oil in a large saucepan over medium-high heat. Add the garlic and the following 3 ingredients. Add the mushrooms. Cook for about 2 minutes. Add the remaining stock, soy sauce, vinegar, and sesame oil; simmer for about 3 minutes. Add the tofu and turkey and simmer for about 3 minutes or until warmed through. If desired, add cornstarch to thicken and simmer for about 2 minutes. Gently stir in the egg to form thin ribbons. Remove the lemongrass slices, season with salt and pepper, and serve. Decorate if desired.
Place the mushrooms in a large bowl. Bring the broth to a boil and pour over the mushrooms. Let stand for 30 minutes or until softened. Strain the mushrooms, reserving the broth, and squeeze the excess liquid into a bowl. Cut the mushrooms into thin slices; remove the stiff legs.Heat the vegetable oil in a large saucepan over medium-high heat. Add the garlic and the following 3 ingredients. Add the mushrooms. Cook for about 2 minutes. Add the remaining stock, soy sauce, vinegar, and sesame oil; simmer for about 3 minutes. Add the tofu and turkey and simmer for about 3 minutes or until warmed through. If desired, add cornstarch to thicken and simmer for about 2 minutes. Gently stir in the egg to form thin ribbons. Remove the lemongrass slices, season with salt and pepper, and serve. Decorate if desired.
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Author:Admin
Published: 11/20/2023 8:06 PM
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