Hot and Sour Soup

Ingredients

• 5 cups vegetarian mushroom or vegetable broth
• 10 oz firm tofu, thinly sliced
• 4 oz shiitake mushrooms, sliced
• 1/4 oz dried wood ear mushrooms, soaked and sliced
• 1/2 oz dried lily flowers, soaked
• 2 oz bamboo shoots, sliced
• 1 1/4 Tbsp cornstarch
• 2 1/2 Tbsp cold water
• 2 tsp light soy sauce
• 1/4 tsp sugar
• 1/2 tsp salt
• 1 egg, beaten (optional)
• 2 green onions, sliced
• 5 Tbsp rice vinegar
• 1 1/4 tsp white pepper
• 2 tsp toasted sesame oil
• 1 tsp chili oil

Directions

1. Soak wood ears and lily flowers 20 to 30 minutes; drain.
2. Mix vinegar, white pepper, sesame oil, and chili oil in a serving bowl.
3. Boil broth with mushrooms, lily flowers, and bamboo shoots 3 to 4 minutes.
4. Add tofu, soy sauce, sugar, and salt. Stir in cornstarch mixed with water; simmer until thickened.
5. Optional: drizzle in egg. Add scallions, then pour soup into the seasoning bowl and stir.