Vegetarian Hot and Sour Soup

My DH's favourite soup, which I make often, especially during the colder months. I especially like this vegetarian version.

• Ready In: 33 mins
• Serves: 4

Ingredients

• 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

1. 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.
2. 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.