Hot And Sour Soup

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 4 ounces lamb tenderloin
• 5 cups chicken broth
• 2 tablespoons broken tree ear mushrooms
• 10 dried shiitake mushrooms
• 2 garlic cloves, crushed and peeled
• 1/2 inch slice fresh ginger
• 3 scallions
• 1 tablespoon soy sauce
• 3 tablespoons red wine vinegar
• 1/2 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 3 tablespoons cornstarch (dissolved in 3 t cold water)
• 1 egg, lightly beaten
• 1/2 teaspoon sesame oil
• 4 ounces firm tofu, cut into 1/2-inch cubes

Recipe

• 1 freeze the lamb tenderloin for about 30 minutes. slice into very thin strips. refrigerate.
• 2 put the tree ear mushrooms in a small bowl and the shiitake in another. pour boiling water over each and set aside to re-hydrate for about 30 minutes.
• 3 meanwhile, combine the broth, garlic, and ginger in a large saucepan. crush the part of 1 scallion with the side of a knife. add to the pan, cover and simmer for 15 minutes.
• 4 thinly slice the remaining scallions and reserve. remove the mushrooms from the water and discard the liquid. squeeze excess moisture from the shiitake mushrooms and thinly slice.
• 5 remove the garlic, ginger, and scallions from the broth and discard. add the mushrooms, soy, vinegar, pepper, and salt and bring to a simmer.
• 6 whisk in the cornstartch mixture, bring to a boil, and then simmer over medium heat for 5 minutes.
• 7 pour the egg into the soup and stir once to make delicate threads.
• 8 stir in the remaining scallions, oil, tofu, and lamb. return to a simmer.
• 9 remove from heat to prevent meat from getting tough.
• 10 adjust seasonings to taste. serve immediately.