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Vegetable Hot-and-Sour Soup

www.foodandwine.com
  • 50 minutes
  • Serves

INGREDIENTS

40

dried lily buds (about 1/2 ounce) (see Note)

1/4 cup

small dried tree ear mushrooms (see Note) or dried shiitake mushroom caps

5 cups

unsalted chicken stock or canned low-sodium broth

1/2 cup

drained canned bamboo shoots, rinsed and julienned

2 tsp

minced peeled fresh ginger

1/2 tsp

kosher salt

3 tbsp

red wine vinegar

1 tsp

crushed red pepper

3 tbsp

cornstarch

3 tbsp

water

1

large egg

1

large egg white

4

ounces firm tofu, drained and cut into 1/3-inch cubes

10 1/2 tbsp

soy sauce

1 tsp

toasted sesame oil

2 tbsp

thinly sliced scallions (from 1 medium scallion)