Hot and Sour Soup (Best Yet)

By angielaine

Ingredients

• 1 oz Dried Mushrooms, such as shitake or wood ear
• 6 c. Chicken Broth
• 2 Tbsp Vegetable Oil
• 3 Garlic Cloves, thinly sliced
• 2 Tbsp Grated Fresh Ginger
• 1 Lemongrass Stalk, cut into 4 pieces and crushed (or 1 1/2 tsp Lemongrass paste)
• 1 Tbsp Red Chili Paste
• 1/4 cup Soy Sauce
• 1/4 cup Rice Vinegar
• 1 tsp Toasted Sesame Oil
• 1 Pkg. Firm Tofu, drained and cut into 1/2-inch cubes
• 1 cup Shredded Cooked Turkey or Chicken
• 2 Tbsp Cornstarch mixed with 3 Tbsp Water (optional)
• 1 Large Egg, beaten
• Salt and Pepper to taste
• Cilantro and sliced scallions to garnish

Preparation

Step 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. Heat vegetable oil in a 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 ribbons. Remove lemongrass pieces, season with salt and pepper, and serve. Garnish if desired.