Classic Hot and Sour Soup

1. 1

   Combine shiitake mushrooms and 3 cups of the chicken stock in a small saucepan and bring to a simmer.

2. 2

   Remove from heat and let stand until mushrooms are tender and broth is flavorful, about 30 minutes.

3. 3

   Remove mushrooms and discard stems.

4. 4

   Thinly slice caps and reserve.

5. 5

   Strain broth through a fine mesh sieve, combine with the remaining chicken stock and set aside.

6. 6

   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.

7. 7

   Add the chicken stock and reserved shiitakes and bring to a simmer.

8. 8

   Cook for 30 minutes.

9. 9

   Add the pork and tofu and stir to combine.

10. 10

    In a small bowl or cup, combine the lime juice and cornstarch and stir until smooth.

11. 11

    Whisk the cornstarch mixture into the hot soup and bring to a boil.

12. 12

    Reduce heat to a simmer and cook for 5 minutes.

13. 13

    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.

* Per serving · 4 servings · Values may vary.