Vegetarian Hot and Sour Soup

  • 1/4 c. dried tree fungus
  • 1/4 c. dried tiger lilies
  • 1/4 c. dried Chinese mushrooms
  • 1 c. boiling water
  • 3 c. vegetable broth
  • 1 cake bean curd
  • 3 T. cornstarch
  • 1/2 c. cold vegetable broth
  • 1/2 tsp. white pepper
  • 1 tsp. soy sauce
  • Rice vinegar, to taste
  • 1 egg
  • 1 tsp. cold water

In a bowl, combine the fungus, lilies, and mushrooms. Next, pour boiling water over them and let them soak for 20 minutes. Drain and discard the water. Squeeze all ingredients dry. Sliver the mushrooms.

In a kettle over medium heat, bring the vegetable broth to a simmer. Add the fungus, lilies, mushrooms, and bean curd. Simmer, uncovered for ten minutes. Mix the cornstarch with the cold vegetable broth and stir into soup until it thickens and clears. Add the soy sauce, pepper, and vinegar.

To serve: In a small bowl, beat the egg with the water and pour into the simmering broth in a slow steady stream. Turn off the heat at once. Stir and ladle into bowls.

  • Yields: 4 servings
  • Preparation Time: 45 minutes

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