Chef Martin Yan
Hot and Sour Soup with Lemon Grass
Category
Soup & Stew
Servings
4 - 6 servings
Prep Time
50 minutes
Cook Time
40 minutes
Author:
Chef Martin Yan
Ingredients
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4 Dried Black Mushrooms
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1 Dried Wood Ear Mushroom
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1/4 pound Chicken, boneless and skinless
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1 stalk Lemon Grass (bottom 6 inches only) crushed
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2 teaspoons cornstarch
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1/2 package Organic Tofu (firm) drained
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5 cups Chicken Broth
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1/2 cup Organic Carrots, julienned
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1/4 cup Bamboo Shoots, julienned
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1/2 cup Rice Vinegar
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3 tablespoons Soy Sauce
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1 teaspoon Chile Sauce
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3 tablespoons cornstarch - dissolved in 1/4 cut water
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1 Egg White, lightly beaten
Directions
Soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Trim and discard stems.
Thinly slice caps. Cut chicken into thin slices then cut slices into thin strips.
Place in a bowl and add 2 teaspoon cornstarch; stir to coat.
Let stand for 10 minutes. Cut tofu into 1/2" cubes.
Place broth in a 2-quart pot; bring to a boil.
Add mushrooms, lemon grass, and ginger.
Reduce heat to low, cover, and simmer for 10 minutes.
Discard lemon grass and ginger.
Add chicken, tofu, carrots, and bamboo shoots; cook for 2 minutes.
Add vinegar, soy sauce, and chili sauce; bring to a boil.
Add cornstarch solution and cook, stirring, until soup boils and thickens.
Turn off heat. Add egg white, stirring, until it forms long threads.
Filed in:
Dried Mushrooms,
Dried Wood Ear Mushrooms,
Hot and Sour Soup with Lemon Grass,
Lemon Grass,
Organic Carrots,
Organic Tofu,
Soup & Stew,
Tofu,
Wood Ear Mushrooms
