Description
This has lots of different flavors going on, and is a very special soup to serve your guests. The spicy hot comes from the white pepper, and the sour comes from the vinegar.
Ingredients
- 5 dried wood ear mushrooms
- 4 dried shiitake mushrooms
- 8 dried tiger lily buds
- 4 cups chicken stock
- ⅓ cup diced bamboo shoots
- ⅓ cup lean ground pork
- 1 teaspoon soy sauce
- ½ teaspoon white sugar
- 1 teaspoon salt
- ½ teaspoon ground white pepper
- 2 tablespoons red wine vinegar
- 2 tablespoons cornstarch
- 3 tablespoons water
- ½ (16 ounce) package firm tofu, cubed
- 1 egg, lightly beaten
- 1 teaspoon sesame oil
- 2 tablespoons thinly sliced green onion
Instructions
- Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems
- slice the mushrooms. With the fingers
- shred the tiger lily stems.
- Place the mushrooms
- tiger lily buds
- stock
- bamboo shoots
- and shredded pork into a saucepan. Bring to a boil
- and simmer for 10 minutes.
- Stir in soy sauce
- sugar
- salt
- white pepper
- and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch
- and then return all to the pan. Heat to boiling
- stirring. Add the bean curd
- and cook 1 to 2 minutes.
- Just before serving
- turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.
Servings: 6