Active Time
N/A
Total Time
40 MIN
Yield
Serves : 4
© Matthew Armendariz

How to Make It

Step 1    

In a small bowl, cover the lily buds with boiling water and let stand until softened, about 10 minutes. Cut off and discard the tough tips. In another small bowl, cover the dried tree ear fungus with boiling water and let stand until softened, about 20 to 30 minutes. Rinse and coarsely chop.

Step 2    

Meanwhile, in a large saucepan, bring the broth to a boil. Add the vinegar, soy sauce and salt. In a small bowl, whisk the cornstarch with 3 tablespoons of water, then add the mixture to the boiling broth, stirring constantly. Let the broth return to a simmer and cook until soup thickens, about 3 to 4 minutes.

Step 3    

Beat the eggs with a pinch of salt. Bring the soup to a full rolling boil, and using a circular motion, pour the beaten eggs into the soup. Wait 5 seconds, then turn off the heat and stir the pot to distribute the eggs throughout the soup.

Step 4    

Add the lily buds, tree ear fungus, bamboo shoots, chicken, tofu and white pepper. Simmer over medium heat until the flavors meld, about 2 minutes. Season with soy sauce, vinegar and salt.

Step 5    

Divide the soup among 4 bowls. Drizzle each with sesame oil and garnish with scallion and cilantro.

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Aggregate Rating value: 5

Review Count: 3359

Worst Rating: 0

Best Rating: 5

Author Name: ozz15

Review Body: There were so many layers of flavor in this soup. Made this as written , for my son. I've never had hot and sour soup that I liked. Mostly because of the viscosity..This was not so thick. He convinced me to try it. It was really good! I did not know what dry seasoned tofu was so I made my own and added. The other ingredients were not hard to find and once you get everything together, it goes quickly!

Review Rating: 5

Date Published: 2017-03-01