hot and sour soup

[main recipe page]

categories: [asian] [soup]

         4 cups chicken broth           2 tbs cornstarch
                                      1/4 cup water
         3 cloud ear mushrooms
         3 Chinese mushrooms            1 egg
         20 lily buds
                                        2 tsp sesame oil
         1 small pkg tofu               1 scallion (optional)

         3 tbs white vinegar            bamboo shoots, etc. (optional)
         1 tbs soy sauce
         1 tsp sugar
         1 tsp white pepper

 (1) Wash cloud ear mushrooms, Chinese mushrooms, and lily buds and
     soak in warm water for 30 minutes.  Remove hard stems and shred.
 (2) Cut tofu into 1/2" cubes.  
 (3) Mix vinegar, soy sauce, sugar, and pepper in a cup.
 (4) Mix cornstarch and water in another cup.
 (5) Beat egg.
 (6) Cut scallions into small pieces.

 (a) Mix chicken broth, mushrooms, and lily buds in a soup pan.  Boil
     for 8 minutes over medium heat.
 (b) Add tofu.  Add vinegar mixture.  Mix and cook 30 seconds.
 (c) Add bamboo shoots, etc.
 (d) Add cornstarch mixture.  Cook and stir for 1 minute.
 (e) Remove from heat and add egg, drop by drop.
 (f) Mix in sesame oil and scallions.