Vegetarian Hot and Sour Soup

INGREDIENTS

40 dried lily buds

1/4 cup small tree ear dried mushroom

5 cups vegetable broth

1/2 cup drained canned bamboo shoot, rinsed and julienned

2 teaspoons fresh ginger, minced

1/4 teaspoon salt

3 tablespoons red wine vinegar, to taste

crushed red pepper flakes

3 tablespoons cornstarch, mixed with

3 tablespoons water

1 large egg

1 large egg white

2 1/2 tablespoons black soy sauce or 3 tablespoons light soy sauce, plus a pinch of sugar

4 ounces firm tofu, cut into 1/3 inch dice

1 teaspoon sesame oil

1 spring onion, finely sliced

DIRECTIONS

1.In separate bowls, cover the lily buds and tree ear mushrooms with hot water; let soak until softened, about 30 minutes; drain and thoroughly rinse the lily buds and mushrooms; trim the tough ends from the buds and halve them crosswise.

2.In a large pot, combine the broth, lily buds, mushrooms, bamboo shoots, ginger and salt; cover and bring to a boil over medium-high heat; reduce the heat and simmer for 10 minutes; stir in the vinegar and 1 tsp red pepper and boil over medium-high heat for 2 minutes; beat the cornstarch mixture into the soup in a steady stream; in a bowl, combine the egg and egg white and beat into the soup; stir in the soy sauce, tofu and sesame oil and cook over medium heat until warmed through; season with red pepper and garnish with spring onion.