Ingredients Jump to Instructions ↓

  1. 2 ounces dried shiitake mushrooms

  2. 10 cups chicken stock or low-sodium chicken broth

  3. 2 tablespoons vegetable oil

  4. 1/3 cup chopped fresh ginger

  5. 2 tablespoons minced garlic

  6. 3/4 teaspoon crushed red pepper

  7. 1/2 pound chicken or tofu, cut into small bite-size strips or chunks

  8. 1/4 cup lime juice

  9. 3 tablespoons cornstarch

  10. 3 tablespoons mushroom flavored soy sauce

  11. 1 teaspoon sesame oil

  12. Hot chile oil, for drizzling

  13. 2 tablespoons thinly sliced scallions

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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 chicken or 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.

  3. Yield : about 2 1/2 quarts soup; 8 servings


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