Hot & Sour Soup

Hot & Sour Soup
  • PREP TIME
    Mins
  • COOK TIME
    Mins
  • Total Time
    Mins
  • SERVING
    People

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.

LEAVE A REVIEW