Vegetarian Hot-and-Sour Soup

Author: 
Eileen Yin-Fei Lo
  • 40  dried lily buds ( 1/2 ounce, see Note)
  • 1/4  cup small dried tree ear mushrooms or dried shiitake mushroom caps
  • cups chicken stock or canned low-sodium broth
  • 1/2  cup drained canned bamboo shoots, rinsed and julienned
  • teaspoons minced fresh ginger
  • 1/4  teaspoon salt
  • tablespoons red wine vinegar
  •   Crushed red pepper
  • tablespoons cornstarch mixed with 3 tablespoons of water
  • large egg
  • large egg white
  • 2 1/2  tablespoons black soy sauce or 3 tablespoons light soy sauce plus a pinch of sugar (see Note)
  • ounces firm tofu, cut into 1/3 -inch dice
  • teaspoon Asian sesame oil
  • tablespoons finely sliced scallions
  • 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
Although the chewy lily buds and tree ear mushrooms add layers of texture to this soup, they can be omitted.

Directions RichSnippets

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Recipe Details

Serves: 
4

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