Hot and Sour Soup

Ingredients

• 6 dried Chinese black fungus
• 6 dried wood ear, black, cloud, straw, or shiitake mushrooms, or one bunch of fresh enoki mushrooms
• 5 dried lily buds

One can of bamboo shoots

• 2 tablespoons of red wine vinegar
• 1 tablespoon of white vinegar or rice vinegar
• 1 1/2 tablespoons soy sauce or tamari
• 1 tablespoon of cornstarch
• 4 cups of chicken broth
• 1/2 block of firm tofu, diced into small cubes
• 1 egg, beaten
• 1/4 teaspoon of salt
• 1/2 to 1 teaspoons of finely ground white pepper
• 1/4 teaspoon of chili oil (I use Tauco)

Directions

1. If using the dried mushrooms, pour boiling water over them until they are covered and allow to soak for about 20 minutes, stirring occasionally.
2. After soaking, remove any woody ends with a knife then cut mushrooms into strips.
3. Reserve 1/4 cup of the liquid and mix with the cornstarch.
4. Pour boiling water over the lily buds until covered and allow to sit for 15 minutes. Cut the buds crosswise then tear them up into a few bunches.
5. Mix the vinegars and soy sauce (or tamari) together and set aside.
6. Open the can of bamboo shoots, drain well, and cut the shoots lengthwise into strips.
7. Pour chicken broth into a pot and bring to a boil over high heat.
8. Add the tofu, mushrooms, lily buds, bamboo shoots, vinegar mixture, and cornstarch mixture.
9. Mix and bring back to a boil.
10. Once it comes to a boil remove from heat.
11. While stirring the soup slowly pour the egg into the broth in a small steam while stirring the soup allowing the egg to instantly cook and feather into the soup.
12. Add the scallions, white pepper, sesame oil, and chili oil if using.
13. Taste and adjust pepper, vinegar, and salt to taste.
14. Serve.

Notes

This is another favorite of mine and I find it pretty awesome that every restaurant has a little bit different recipe. I typically like the spicier ones better, but they are all good. The point here is to experiment, try different levels of spiciness, different combinations of mushrooms, etc. Below is my usual way of making it, but it also depends on what ingredients I have on hand.