Egg and tofu make this hot and sour soup a delicious appetizer, lunch or light supper.
Slideshow:More Asian Soup Recipes
10 dried lily buds
5 dried wood ear mushrooms
2 tablespoons vegetable oil
2 cloves garlic, minced
2 stalks scallions, minced, plus more for garnish
1 tablespoon ginger, minced
1 quart vegetable stock
8 ounces firm tofu, diced
1/2 cup bamboo shoots, thinly sliced
1/4 cup Chinese black vinegar, plus more to taste
2 tablespoons soy sauce, plus more to taste
1 tablespoon toasted sesame oil
Fresh ground black pepper
1 teaspoon sugar
4 large eggs, slightly beaten
1 tablespoon cornstarch
Chili oil, for serving
How to Make It
In a small bowl, cover the lily buds with boiling water and let stand until softened, about 10 minutes. In another small bowl, cover the dried wood ear mushrooms with boiling water and let stand until softened, about 20 to 30 minutes. Rinse and coarsely chop.
In a large pot, heat the oil over moderately high heat. Add the garlic, scallions and ginger and cook, stirring, for 1 minute.
Add the vegetable broth and bring to a simmer. Measure out 1/4 cup of the broth and set aside in a small bowl. Add the lily buds, mushrooms, tofu, bamboo shoots, vinegar, soy sauce, sesame oil, pepper and sugar to the pot. Return the soup to a simmer. Drizzle in the eggs in a circular motion, and stir the soup gently until the eggs are cooked, about 30 seconds.
Taste and add more of the vinegar and soy sauce if desired. Divide into bowls and garnish with the scallions. Serve with chili oil.
Lily buds, wood ear mushrooms, and Chinese black vinegar are available at Asian grocery stores.
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