Chinese Spicy Hot And Sour Soup

Tiger lily buds, shitake and wood ear mushrooms add an exotic quality to this flavorful ground pork and bean curd soup made in a chicken broth with vinegar, white pepper and soy sauce.

• Calories: 116 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons cornstarch
• 3 tablespoons water
• 1 egg, lightly beaten
• ½ teaspoon white sugar
• 2 tablespoons red wine vinegar
• ½ teaspoon ground white pepper
• 2 tablespoons thinly sliced green onion
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 4 cups chicken stock
• 5 dried wood ear mushrooms
• 4 dried shiitake mushrooms
• 8 dried tiger lily buds
• ⅓ cup diced bamboo shoots
• ⅓ cup lean ground pork
• ½ (16 ounce) package firm tofu, cubed

Recipe Instructions

Step 1

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.

Step 2

Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.

Step 3

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.

Step 4

Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.