VEGETARIAN HOT AND SOUR SOUP

Vegetarian HOt and Sour Soup image

Number Of Ingredients 14

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1/4 bag Dried lily buds
1/2 bag Tree ear dried mushrooms
5 cups vegetable broth (no carrots: too "carroty" )
1/2 can Bamboo shoots julienned
2 teaspoons fresh ginger, minced
1 tablespoons red wine vinegar or rice vinegar
1 tablespoon sriracha
3 tablespoons cornstarch
2 piece egg
3 tablespoons soy sauce
8 ounces firm tofu cut in small pieces
2 tablespoons sesame oil
2 pieces spring onion, thinly sliced
6 pieces rehydrated dry shiitake mushrooms, sliced

Steps:

In separate bowls, cover the lily buds, shiitake, and tree ear mushrooms with hot water; let soak until softened, about 30 minutes;
drain and thoroughly rinse the lily buds and mushrooms, cut lily buds tough ends, and cut the lily buds into smaller pieces
In a large pot, combine the broth, water, lily buds, mushrooms, bamboo shoots, and ginger; cover and bring to a boil over medium-high heat add water to dilute; reduce the heat and simmer for 10 minutes;
stir in the vinegar and sriracha and boil over medium-high heat for 2 minutes;
beat the cornstarch with 3 tablespoons of water and add the mixture into the soup in a steady stream;
beat the egg and add slowly to the soup;
stir in the soy sauce, tofu and sesame oil and cook over medium heat until warmed through;
garnish with spring onion.
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