Hunan-Style Hot-and-Sour Soup

In Hunan, hot-and-sour soup is a popular remedy for the common cold—it may well prevent them, also, as I never had one during the 11 months I lived there. If you can’t locate dried cloud ear or wood ear mushrooms, both of which are readily available in Asian markets, substitute with additional shiitake mushrooms. Though optional, dried lily buds, also available in most Asian markets, lend this soup an authentic, earthy flavor.

MAKES 4 SERVINGS

4 cups reduced-sodium vegetable broth

2 cups water

8 ounces soft tofu, drained and chopped

6 medium dried Shiitake mushrooms, soaked in hot water to cover 20 minutes, or until softened, rinsed, drained, stemmed, and thinly sliced

2 dried cloud ear (black fungus) or wood ear mushrooms, soaked in hot water to cover 20 minutes, or until softened, rinsed, drained, thinly sliced

1⁄2 cup fresh or frozen peas

1⁄2 cup dried lily buds, soaked in hot water to cover 20 minutes, or until softened, rinsed, drained (optional)

1 large tomato (about 8 ounces), chopped

1⁄2 tablespoon finely chopped fresh ginger

1 teaspoon sugar

Salt, to taste

1⁄4 teaspoon crushed red pepper flakes, or to taste

2 tablespoons Chinese black vinegar or balsamic vinegar, plus additional, to serve

2 tablespoons reduced-sodium soy sauce, or more, to taste

1 tablespoon toasted (dark) sesame oil

Freshly ground black pepper, to taste

2 tablespoons cornstarch mixed with 2 tablespoons cold water

4 scallions, green parts only, thinly sliced

1 to 2 teaspoons Chinese hot oil, plus additional, to serve

In a medium stockpot, bring the broth and water to a boil over high heat. Add the tofu, mushrooms, peas, lily buds (if using), tomato, ginger, sugar, salt, and red pepper and return to a boil; reduce the heat to medium and simmer, uncovered, 3 minutes, stirring occasionally. Add the vinegar, soy sauce, sesame oil, and black pepper and stir 30 seconds. Add the cornstarch mixture and cook, stirring constantly, until thickened, about 3 minutes. Reduce the heat to low and add the scallion greens and hot oil; cook, stirring, 1 minute. Serve warm, with additional black vinegar and chili oil passed separately.

{PER SERVING} Calories 212 • Protein 19g • Total Fat 8g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 21g • Dietary Fiber 7g • Sodium 851mg

hancheng

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