- 40 dried lily buds ( 1/2 ounce, see Note)
- 1/4 cup small dried tree ear mushrooms or dried shiitake mushroom caps
- 5 cups chicken stock or canned low-sodium broth
- 1/2 cup drained canned bamboo shoots, rinsed and julienned
- 2 teaspoons minced fresh ginger
- 1/4 teaspoon salt
- 3 tablespoons red wine vinegar
- Crushed red pepper
- 3 tablespoons cornstarch mixed with 3 tablespoons of 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 (see Note)
- 4 ounces firm tofu, cut into 1/3 -inch dice
- 1 teaspoon Asian sesame oil
- 2 tablespoons finely sliced scallions
How to make this recipe
- In separate bowls, cover the lily buds and 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. If using shiitakes, coarsely chop them.
- In a large nonreactive saucepan, combine the chicken stock, lily buds, mushrooms, bamboo shoots, ginger and salt. Cover and bring to a boil over moderately high heat. Reduce the heat and simmer for 10 minutes. Stir in the vinegar and 1 1/2 teaspoons red pepper and boil over moderately 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 moderate heat until warmed through. Season with red pepper and garnish with the scallions.
Dried lily buds, dried tree ear mushrooms and black soy sauce are available at Asian markets.
One Serving Calories 208 kcal, Protein 23 gm, Carbohydrate 13 gm, Cholesterol 53 mg, Total Fat 5.1 gm, Saturated Fat 1.3 gm.