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Yield: about 2 1/2 quarts soup; 8 servings
Ingredients:
2 ounces dried shiitake mushrooms
10 cups duck or chicken stock or low-sodium chicken broth, recipe for Duck Stock follows
1/3 cup chopped fresh ginger
2 tablespoons minced garlic
1/4 cup lime juice
3/4 teaspoon chile oil
1/2 pound duck, chicken, or tofu, cut into small bite-size strips or chunks
3 tablespoons cornstarch
3 tablespoons mushroom flavored soy sauce
1 teaspoon sesame oil
2 whole eggs, whisked until blended
2 tablespoons thinly sliced scallions
Method:
Combine shiitake mushrooms and 3 cups of the duck stock in a small saucepan and bring to a simmer. Remove from heat and let stand until mushrooms are tender and broth is flavorful, about 30 minutes. Remove mushrooms and discard stems. Thinly slice caps and reserve. Strain broth through a fine mesh sieve. Combine with the remaining stock, and heat in a medium saucepan.
To the hot duck stock add the mushroom, ginger, garlic, the lime juice, and the chile oil. Add the duck, chicken or tofu and stir to combine. Simmer for 30 minutes.
In a small bowl or cup, combine the cornstarch, soy sauce, and sesame oil, stir until smooth. Set aside.
Drizzle the beaten egg into the hot soup. Let cook for 30 seconds without stirring. Whisk the cornstarch mixture into the hot soup and bring to a boil. Reduce heat and simmer for 5 minutes.
Garnished with some of the sliced scallions.
This recipe was featured on the Everything But the Quack Episode of Emeril Green.
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