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Recipe Category: Soup
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Hot And Sour Soup With Shiitake Mushrooms Recipe
Ingredients
Makes 4 To 5 Servings
Make this vegan by omitting the eggs.
- 2 eggs
- 10 medium-sized (about ½ pound) fresh shiitake mushrooms
- 2 tablespoons canola, soy, or peanut oil
- 1¼ teaspoons salt
- ¼ teaspoon red pepper flakes
- 5¼ cups water
- ¼ cup cider vinegar
- 2 tablespoons soy sauce
- ¼ pound firm tofu, cut into thin strips
- 1 to 2 tablespoons light brown sugar (optional)
- 1 teaspoon toasted sesame oil
- freshly ground black pepper
- 1½ tablespoons cornstarch
- 1 scallion, green part only, very thinly sliced on the diagonal
- a handful of cilantro leaves, torn or coarsely chopped
Method
- Lightly beat the eggs in a small bowl until you no longer see any bits of egg white
- Leave the bowl on the counter or somewhere warm, so the eggs can come to room temperature while you make the soup
- Clean the mushroom caps by wiping them with a damp paper towel
- Use a paring knife or scissors to cut off the stems
- Discard the stems, and then thinly slice the caps and set them aside
- Place a soup pot or a dutch oven over medium heat
- After about a minute, add the oil and swirl to coat the pan
- Add the sliced mushrooms, ½ teaspoon of the salt, and the red pepper flakes
- Cook, stirring occasionally, for about 10 minutes, or until the mushrooms are golden brown
- Add the remaining ¾ teaspoon salt, 5 cups of the water, and the vinegar, soy sauce, tofu, and, if desired, a tablespoon of the brown sugar
- Then taste the soup, and if you think it needs more sweetness, add the second tablespoon of brown sugar
- Bring to a boil, then turn the heat all the way down to the lowest possible setting
- Partially cover, and simmer gently for 10 minutes
- Add the sesame oil and about 10 grinds of black pepper, and stir to combine
- Put the cornstarch in a small bowl with the remaining ¼ cup water, and mix until smooth
- Stir the cornstarch mixture into the hot soup
- Continue simmering for a minute or two, stirring once or twice
- The soup will become glossy and will thicken slightly
- Slowly drizzle the beaten eggs into the simmering soup, stirring as you go
- Cook for just 1 minute longer, until the eggs are set
- Serve hot, topping each bowl with a scattering of scallion greens and cilantro leaves
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