Molly Oneills Hot And Sour Soup Recipes

Steps:

• In a saucepan, cover the shrimp shells with 4 cups water. Add the lemon grass tops and bring to a boil over high heat. Remove, strain the broth and return it to the saucepan.
• Add the mushrooms, lemon grass pieces and tomato. Bring to a boil, reduce the heat to medium and simmer for 4 minutes. Add the shrimp and simmer until they are opaque, about 2 minutes. Pour into a tureen. Stir in the scallion, bean sprouts, lime zest and juice, pepper, fish sauce, chili flakes and chili oil. Serve with the rice.

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.

Steps:

• In a large saucepan, heat oil over medium. Add mushrooms and ginger and season with salt and pepper. Cook until softened, stirring occasionally, about 3 minutes. Stir in broth, tofu, soy sauce, bamboo shoots and white pepper, if using, and bring to a boil over high. Add dumplings and simmer over medium heat until dumplings are cooked through, about 5 minutes.
• In a small bowl, whisk cornstarch with 1/4 cup water to form a slurry. Add slurry and vinegar to saucepan and simmer until slightly thickened, about 2 minutes. Season with salt and more white pepper, if desired.
• Divide soup among bowls and garnish with scallions and chiles. Serve hot.