Recipe by evelyn/athens
My DH's favourite soup, which I make often, especially during the colder months. I especially like this vegetarian version.
Top Review by zestylemos5834
This was delicious! I couldn't find lily buds so I left it out and I used shitake mushrooms. My mum loved it - her only complaint was that the tofu was bland. Next time I'll saute it in some ginger and chili oil and then add it to the soup at the end.
- 40 dried lily buds
- 1⁄4 cup small tree ear dried mushroom
- 5 cups vegetable broth
- 1⁄2 cup drained canned bamboo shoot, rinsed and julienned
- 2 teaspoons fresh ginger, minced
- 1⁄4 teaspoon salt
- 3 tablespoons red wine vinegar, to taste
- crushed red pepper flakes
- 3 tablespoons cornstarch, mixed with
- 3 tablespoons 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
- 4 ounces firm tofu, cut into 1/3 inch dice
- 1 teaspoon sesame oil
- 1 spring onion, finely sliced
Directions See How It's Made
- In separate bowls, cover the lily buds and tree ear 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.
- In a large pot, combine the broth, lily buds, mushrooms, bamboo shoots, ginger and salt; cover and bring to a boil over medium-high heat; reduce the heat and simmer for 10 minutes; stir in the vinegar and 1 tsp red pepper and boil over medium-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 medium heat until warmed through; season with red pepper and garnish with spring onion.