Elaine Walker, Soup

Hot & Sour Soup

40 dried lily buds (about 1/2 ounce)
1/4 cup small dried tree ear mushrooms or dried shiitake mushroom caps
5 cups chicken stock, unsalted or low-sodium
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

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, and cook, stirring occasionally, until warmed, about 2 minutes.

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