Vegetarian Hot and Sour Soup |
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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 4 |
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My DH's favourite soup, which I make often, especially during the colder months. I especially like this vegetarian version. Ingredients:
40 dried lily buds |
1/4 cup small tree ear dried 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.
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