Vegetable Hot-and-Sour Soup
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Eileen Yin-Fei Lo's vegetable hot-and-sour soup is a bold, meatless take on a Chinese classic. With layers of ginger, soy sauce, sesame oil, mushrooms, bamboo shoots, and lily buds, it delivers depth, heat, and texture in every hearty spoonful.
Yield
4
Time
50 minutes
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 teaspoons minced peeled fresh ginger
1/2 teaspoon kosher salt
3 tablespoons red wine vinegar
1 teaspoon crushed red pepper
3 tablespoons cornstarch
3 tablespoons water
1 large egg
1 large egg white
4 ounces firm tofu, drained and cut into 1/3-inch cubes
2 1/2 tablespoons soy sauce
1 teaspoon toasted sesame oil
2 tablespoons thinly sliced scallions (from 1 medium scallion)
Instructions
Step 1
Place lily buds and mushrooms in a small bowl and add very hot water to cover by 1 inch. Let soak until softened, about 30 minutes. Drain and rinse thoroughly. Trim and discard tough ends from buds and cut in half crosswise. Coarsely chop mushrooms.
Step 2
Stir together lily buds, mushrooms, chicken stock, bamboo shoots, ginger, and salt in a large nonreactive saucepan over high. Cover and bring to a boil. Reduce heat to medium and simmer 10 minutes. Stir in vinegar and red pepper; increase heat to medium-high and boil mixture 2 minutes.
Step 3
Whisk together cornstarch and 3 tablespoons water in a small bowl. Whisk cornstarch mixture into chicken stock mixture in a slow, steady stream; cook 1 minute. Beat together egg and egg white in a medium bowl. Pour egg mixture into chicken stock mixture in a slow, steady stream, stirring gently. Stir in tofu, soy sauce, and sesame oil; cook, stirring occasionally, until warmed, about 2 minutes. Sprinkle with scallions before serving.
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