How to Make Hot and Sour Soup
The Mission: DIY Hot and Sour Soup
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Cover lily buds with hot water and let soak until softened, about 30 minutes.
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Meanwhile, cover the mushrooms with hot water and let soak until softened, about 30 minutes.
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Cut the lily buds and mushrooms.
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Beat the cornstarch mixture into the soup in a steady stream.
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In a bowl, combine the egg and egg white and beat into the soup.
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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.
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Stir in the soy sauce, tofu and sesame oil and cook over moderate heat until warmed through. Season with red pepper, garnish with the scallions and serve.