You'll be surprised by how simple it is to make this traditional Chinese restaurant soup at home, without the use of complicated techniques or enigmatic ingredients. These days, it's not difficult to find fresh shiitake mushrooms, and using them in cooking is very rewarding.
For a significant flavor and texture impact, just a few are required. The same is true of the toasted sesame oil: Here’s your front-row seat to witness how a mere teaspoon works exponential magic, infusing an entire batch of soup with its inimitable flavor.
Ingredients:
Remove the eggs if you like to make this vegan.
2 eggs
10 fresh, medium-sized shiitake mushrooms (each about a half-pound).
2 tablespoons of peanut, soybean, or canola oil
Salt, 1 1/4 teaspoons
1/4 tsp. red pepper flakes
Water, 5 1/4 cups
1/4 cup cider vinegar
2/fourths cup soy sauce
14 pound of firm tofu, thinly sliced
Light brown sugar, 1 to 2 tablespoons (optional)
Toasted sesame oil, 1 teaspoon
black pepper freshly ground
Cornstarch, 1 1/2 tablespoons
1 scallion, only the green part, thinly sliced across the grain
a handful of coarsely chopped or torn cilantro leaves
Directions
1. In a small bowl, gently whisk the eggs until there are no longer any white streaks visible. While you prepare the soup, leave the bowl on the counter or some other warm surface so the eggs can warm up.
2. Use a damp paper towel to clean the mushroom caps. Trim the stems with a paring knife or scissors. The caps should be thinly sliced and set aside after the stems are discarded.
3. Set a Dutch oven or soup pot on medium heat. Add the oil and stir to coat the pan after about a minute. Add the sliced mushrooms along with the red pepper flakes and 1/2 teaspoon of salt. About 10 minutes, or until the mushrooms are golden brown, cook, stirring occasionally.
4. Include the tofu, vinegar, soy sauce, remaining 1/4 teaspoon salt, 5 cups of water, and, if preferred, 1 tablespoon of brown sugar.
(After tasting the soup, add a second tablespoon of brown sugar if you feel it needs more sweetness.) Turn the heat all the way down to the lowest setting after bringing to a boil. For 10 minutes, simmer gently with a partial cover.
5. Stir in the sesame oil and roughly 10 grinds of black pepper.
6. Combine the remaining 1/4 cup water and cornstarch in a small bowl and whisk to a smooth consistency. Add the hot soup to the cornstarch mixture and stir. Simmer for an additional minute or two, stirring once or twice. The soup will get glossy and slightly thicken.
7. Stirring continuously, gradually pour the beaten eggs into the simmering soup. Once the eggs are set, cook for just one more minute. Serve hot, garnishing each bowl with a few cilantro and scallion greens.
GET CREATIVE
For a delicious quick dinner, serve this soup along with the Chinese chicken salad from Chapter 2: Salads.
For a soup with a richer flavor, substitute some or all of the water with chicken or vegetable broth. Step 4: Add the salt; give it a taste to see if you need all of it.
At the end of step 4, stir in 12 cup frozen peas that have been thawed in a strainer while running water.
In step 4, add 8 raw, peeled, and deveined prawns. They'll start cooking right in the soup.
In step 4, add 1 cup of cooked chicken that has been cut into strips.
At the conclusion of step 4, add an 8-ounce can of sliced water chestnuts, an 8-ounce can of sliced bamboo shoots, or a 15-ounce can of straw mushrooms. (From any of these, drain the liquid and toss it.)
Add a few drops of additional toasted sesame oil to each serving as a garnish.
Pass more red pepper flakes or chile oil to the table.