- For the main mushroom, use Dried Chinese black fungus
- Dried wood ear, black, cloud, straw or shiitake mushrooms (or one bunch fresh enoki mushrooms)
- If you must, you can use sliced button or baby bella mushrooms
- Lily buds
- Can of bamboo shoots
- Rice vinegar
- Ginger
- Chili garlic sauce
- White pepper (do not substitute black pepper)
- Firm Tofu (pressed)
- Make a slurry with
- 1 TBL cornstarch (extra for a thicker soup)
- 1 egg yolks, and
- 1/4 C cold stock
- Bring 2 C of broth to a boil with
- 1 TBL shaved ginger,
- 1 tsp soy sauce,
- 1 TBL green onions, and
- mushrooms to taste.
- Add scant white pepper to taste
- Whisk that cornstarch slurry into the hot broth.
- Next drizzle in the beaten eggs while gently stirring the soup so they break into ribbons. You DO NOT want to break the ribbons into pieces. Note: I prefer to start the water swirling like you would when making poached eggs, and then just drizzle the whites into the soup without stirring for 20 seconds.
- Finally, add the tofu, green onions and toasted sesame oil.
BONUS: The mushrooms and lily buds will keep for quite some time in the pantry. You can have hot and sour soup whenever the craving hits!
This soup is really best eaten as soon as it is made and does not freeze well. If you have leftovers, reheat them gently on the stovetop over low heat.
