A mushroom and tofu extravaganza! The exotic ingredients in this enticing soup may be found in Asian grocery stores. Don't let the extra effort keep you from trying this tasty treat!
Preparation Time
45 mins
Cooking Time
15 mins
Total Time
60 mins
Calories
238 Calories
Recipe Instructions
Step 1
In a small bowl, place wood mushrooms, shiitake mushrooms, and lily buds in 1 1/2 cups hot water. Soak 20 minutes, until rehydrated. Drain, reserving liquid. Trim stems from the mushrooms, and cut into thin strips. Cut the lily buds in half.
Step 2
In a separate small bowl, soak bamboo fungus in 1/4 cup lightly salted hot water. Soak about 20 minutes, until rehydrated. Drain, and mince.
Step 3
In a third small bowl, blend soy sauce, rice vinegar, and 1 tablespoon cornstarch. Place 1/2 the tofu strips into the mixture.
Step 4
In a medium saucepan, mix the reserved mushroom and lily bud liquid with the vegetable broth. Bring to a boil, and stir in the wood mushrooms, shiitake mushrooms, and lily buds. Reduce heat, and simmer 3 to 5 minutes. Season with red pepper, black pepper, and white pepper.
Step 5
In a small bowl, mix remaining cornstarch and remaining water. Stir into the broth mixture until thickened.
Step 6
Mix soy sauce mixture and remaining tofu strips into the saucepan. Return to boil, and stir in the bamboo fungus, chili oil, and sesame oil. Garnish with green onion to serve.
Ingredients
2 cups hot water
3 tablespoons soy sauce
4 dried shiitake mushrooms
1 quart vegetable broth
1 green onion, sliced
1 ounce dried wood ear mushrooms
12 dried tiger lily buds
5 tablespoons rice vinegar
1 (8 ounce) container firm tofu, cut into 1/4 inch strips
