Soft, chewy ramen noodles take traditional Hot and Sour Soup in a whole new direction.
Slideshow:More Asian Soup Recipes
10 dried lily buds
5 dried wood ear mushrooms
1/2 pound thick-cut bacon, chopped
2 cloves garlic, minced
2 stalks scallions, minced, plus more for garnish
1 tablespoon minced ginger
1 quart chicken stock
8 ounces firm tofu, diced
1/2 cup bamboo shoots, thinly sliced
1/4 cup Chinese black vinegar, plus more to taste
2 tablespoons soy sauce, plus more to taste
1 tablespoon toasted sesame oil
Fresh ground black pepper
1 teaspoon sugar
1 tablespoon cornstarch
Two 3-ounce packages dried ramen noodles
2-3 medium boiled eggs, cut in half
Chili oil, for serving
How to Make It
In a small bowl, cover the lily buds with boiling water and let stand until softened, about 10 minutes. In another small bowl, cover the dried wood ear mushrooms with boiling water and let stand until softened, about 20 to 30 minutes. Rinse and coarsely chop.
In a large pot, cook the bacon over moderately high heat, stirring, until browned and crisp, about 5 to 7 minutes. Add the garlic, scallions and ginger and cook, stirring, for 1 minute. Add the stock and bring to a simmer. Measure out 1/4 cup of the stock and set aside in a small bowl. Add the lily buds, mushrooms, tofu, bamboo shoots, vinegar, soy sauce, sesame oil, pepper and sugar to the pot, and return the soup to a simmer. Stir the cornstarch into the reserved 1/4 cup of stock and then drizzle the mixture into the soup, stirring gently until slightly thickened, about 3 to 4 minutes. Add the ramen noodles and simmer for the amount of time specified in the manufacturer's instructions.
Taste and add more of the vinegar and soy sauce if desired. Divide into bowls and top each with half a boiled egg. Garnish with the scallions. Serve with chili oil.
Steps 1 and 2 can be made the day before. Cook the ramen noodles directly before serving.
Lily buds, wood ear mushrooms, and Chinese black vinegar are available at Asian grocery stores.
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