Hot and Sour Soup with Shiitake Mushrooms Recipe

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

1. Lightly beat the eggs in a small bowl until you no longer see any bits of egg white
2. Leave the bowl on the counter or somewhere warm, so the eggs can come to room temperature while you make the soup
3. Clean the mushroom caps by wiping them with a damp paper towel
4. Use a paring knife or scissors to cut off the stems
5. Discard the stems, and then thinly slice the caps and set them aside
6. Place a soup pot or a dutch oven over medium heat
7. After about a minute, add the oil and swirl to coat the pan
8. Add the sliced mushrooms, ½ teaspoon of the salt, and the red pepper flakes
9. Cook, stirring occasionally, for about 10 minutes, or until the mushrooms are golden brown
10. 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
11. Then taste the soup, and if you think it needs more sweetness, add the second tablespoon of brown sugar
12. Bring to a boil, then turn the heat all the way down to the lowest possible setting
13. Partially cover, and simmer gently for 10 minutes
14. Add the sesame oil and about 10 grinds of black pepper, and stir to combine
15. Put the cornstarch in a small bowl with the remaining ¼ cup water, and mix until smooth
16. Stir the cornstarch mixture into the hot soup
17. Continue simmering for a minute or two, stirring once or twice
18. The soup will become glossy and will thicken slightly
19. Slowly drizzle the beaten eggs into the simmering soup, stirring as you go
20. Cook for just 1 minute longer, until the eggs are set
21. Serve hot, topping each bowl with a scattering of scallion greens and cilantro leaves

Full List of Soup Recipes
Full List of Mushroom Recipes