Hot & Sour Soup
- PREP TIMEMins
- COOK TIMEMins
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- SERVINGPeople
Ingredients
- 1-ounce dried wood ear mushrooms
- 4 dried shiitake mushrooms
- 12 dried tiger lily buds
- 2 cups hot water
- 3 tablespoons soy sauce
- 5 tablespoons rice vinegar
- 1/4 cup cornstarch
- 1 (8 ounce) container firm tofu, cut into 1/4 inch strips or cubes
- 1 quart vegetable broth
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground black pepper
- 3/4 teaspoon ground white pepper
- 1/2 tablespoon chili oil
- 1/2 tablespoon sesame oil
- 1 green onion, sliced
METHOD
- In a small bowl, place wood mushrooms, shiitake mushrooms, and lily buds in 1 1/2 cups hot water. Soak 20 minutes, until re hydrated. Drain, reserving liquid. Trim stems from the mushrooms and cut into thin strips. Cut the lily buds in half.
- In a third small bowl, blend soy sauce, rice vinegar, and 1 tablespoon cornstarch. Place 1/2 the tofu strips into the mixture.
- In a medium saucepan, mix the reserved mushroom and lily bud liquid with the vegetable broth. Bring to a boil, and stir in the wood mushrooms, shiitake mushrooms, and lily buds. Reduce heat, and simmer 3 to 5 minutes. Season with red pepper, black pepper, and white pepper.
- In a small bowl, mix remaining cornstarch and remaining water. Stir into the broth mixture until thickened.
- Mix soy sauce mixture and remaining tofu strips into the saucepan. Return to boil, put chili oil, and sesame oil. Garnish with green onion to serve.
