Molly Oneills Hot And Sour Soup Recipes

Steps:

• Combine shiitake mushrooms and 3 cups of the chicken stock in a small saucepan and bring to a simmer. Remove from heat and let stand until mushrooms are tender and broth is flavorful, about 30 minutes. Remove mushrooms and discard stems. Thinly slice caps and reserve. Strain broth through a fine mesh sieve, combine with the remaining chicken stock and set aside.
• In a medium saucepan heat the vegetable oil and, when hot, add the ginger, garlic and crushed red pepper; cook for 2 minutes, or until fragrant. Add the chicken stock and reserved shiitakes and bring to a simmer. Cook for 30 minutes. Add the pork and tofu and stir to combine. In a small bowl or cup, combine the lime juice and cornstarch and stir until smooth. Whisk the cornstarch mixture into the hot soup and bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Add the soy sauce and sesame oil and serve the soup, drizzled with hot chile oil, to taste, and garnished with some of the sliced scallions.

Steps:

• In a Dutch oven, brown pork in oil until no longer pink; remove meat and keep warm. Add mushrooms; saute until tender. Set aside and keep warm. , Add the broth, soy sauce, chili garlic sauce and pepper to the pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Return the meat and mushrooms to the pan. Stir in the tofu, bamboo shoots, water chestnuts and vinegar. Simmer, uncovered, for 10 minutes., In a small bowl, combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sesame oil. Garnish servings with onions.

Steps:

• Soak the shiitakes and the wood ears separately in hot water to cover for 20 minutes. Remove any fat or gristle from the pork and discard. Cut the meat, across the grain, into 1/4-inch-thick slices. (You may partly freeze the meat to facilitate cutting.) Cut the slices into matchstick-size shreds and place in a bowl. Stir together the pork marinade ingredients and toss with the pork. Marinate for 10 minutes.
• Remove and discard the shiitake stems. Cut the caps into matchstick-size shreds. Cut away and discard the hard, bitter nib on the underside of the wood ears, then cut into matchstick-size shreds. Cut the tofu into thin slices and then into matchstick-size shreds.
• Combine the soup base ingredients in a large pot, and heat until boiling. Add several tablespoons of the hot broth to the pork shreds, and stir to separate; then add them to the pot and cook until they change color, about 1 minute. Skim impurities from the surface of the soup. Add the shiitakes, wood ears and tofu. Heat the mixture until boiling.
• Stir the water and cornstarch together and slowly add to the soup, stirring constantly to prevent lumps. Continue to skim the surface to remove impurities. When the soup has thickened, add the soup seasonings. Stir to blend, and taste for seasoning. If the soup is not spicy enough, add more vinegar and minced ginger.
• Remove the soup from the heat. Add the eggs, slowly pouring in a thin stream. Stir the soup once in a circular motion. Transfer the soup to a tureen and serve immediately.