Recipe courtesy of Emeril Lagasse
1 hr 35 min
15 min
1 hr 20 min
about 2 1/2 quarts soup; 8 servings


  • 2 ounces dried shiitake mushrooms
  • 10 cups chicken stock or low-sodium chicken broth
  • 2 tablespoons vegetable oil
  • 1/3 cup chopped fresh ginger
  • 2 tablespoons minced garlic
  • 3/4 teaspoon crushed red pepper
  • 1/4 pound very thinly sliced and julienned pork loin or tenderloin
  • 6 to 8 ounces tofu, cubed or crumbled
  • 1/4 cup lime juice
  • 3 tablespoons cornstarch
  • 3 tablespoons mushroom flavored soy sauce
  • 1 teaspoon sesame oil
  • Hot chile oil, for drizzling
  • 2 tablespoons thinly sliced scallions


Combine shiitake mushrooms and 3 cups of the chicken 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 chicken stock and set aside.

In a medium saucepan heat the vegetable oil and, when hot, add the ginger, garlic and crushed red pepper; cook for 2 minutes, or until fragrant. Add the chicken stock and reserved shiitakes and bring to a simmer. Cook for 30 minutes. Add the pork and tofu and stir to combine. In a small bowl or cup, combine the lime juice and cornstarch and stir until smooth. Whisk the cornstarch mixture into the hot soup and bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Add the soy sauce and sesame oil and serve the soup, drizzled with hot chile oil, to taste, and garnished with some of the sliced scallions.

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