Vegetarian Hot and Sour Soup
Vegetarian Hot and Sour Soup
Time: 33 mins
Ingredients
- 40 dried lily buds
- 1/4 cup small dried tree ear mushroom
- 5 cups vegetable broth
- 1/2 cup drained canned bamboo shoot, rinsed and julienned
- 2 teaspoons fresh ginger, minced
- 1/4 teaspoon salt
- 3 tablespoons red wine vinegar, to taste
- crushed red pepper flakes
- 3 tablespoons cornstarch, mixed with
- 3 tablespoons water
- 1 large egg
- 1 large egg white
- 2 1/2 tablespoons black soy sauce or 3 tablespoons light soy sauce, plus a pinch of sugar
- 4 ounces firm tofu, cut into 1/3 inch dice
- 1 teaspoon sesame oil
- 1 spring onion, finely sliced
Directions
- 1 In separate bowls, cover the lily buds and tree ear mushrooms with hot water; let soak until softened, about 30 minutes; drain and thoroughly rinse the lily buds and mushrooms; trim the tough ends from the buds and halve them crosswise.
- 2 In a large pot, combine the broth, lily buds, mushrooms, bamboo shoots, ginger and salt; cover and bring to a boil over medium-high heat; reduce the heat and simmer for 10 minutes; stir in the vinegar and 1 tsp red pepper and boil over medium-high heat for 2 minutes; beat the cornstarch mixture into the soup in a steady stream; in a bowl, combine the egg and egg white and beat into the soup; stir in the soy sauce, tofu and sesame oil and cook over medium heat until warmed through; season with red pepper and garnish with spring onion.