Vegetarian Hot and Sour Soup (素酸辣汤)

Ingredients

• 2 tablespoons wood ear mushrooms (, Optional (*Footnote 1))
• 4 dried shiitake mushrooms
• 1 cup dried lily flowers
• 2 tablespoons vegetable oil
• 1 tablespoon minced ginger
• 4 cups vegetable stock
• 2 cups dried ingredient soaking water
• 1 1/2 tablespoons light soy sauce
• 2 teaspoons salt (, or to taste (*Footnote 2))
• 1/2 block firm tofu (, cut to 1-cm (1/2-inch) cubes)
• 1 5 oz. can bamboo shoots (*Footnote 3)
• 4 to 6 napa cabbage leaves
• 3 tablespoons cornstarch
• 1 egg (, beaten (Optional) (*Footnote 4))
• 2 tablespoons Chinkiang vinegar
• 1/2 teaspoon white pepper powder
• 2 teaspoons toasted sesame oil
• 1/4 cup chopped cilantro

Steps

1. 1

   To rehydrate wood ear mushrooms, shiitake mushrooms and lily flowers, gently rinse each with tap water, drain and add to individual bowls. Then add 1 1/2 cups of warm water to each bowl. Rehydrate for 15 to 20 minutes, until the ingredients have turned tender.

2. 2

   For wood ear mushrooms, remove tough ends if needed, and slice into bite sized pieces.

3. 3

   For shiitake mushrooms, reserve 1 cup marinating water, gently squeeze water from the mushrooms, remove stems and thinly slice. Pat dry with paper towels.

4. 4

   For lily flowers, reserve 1 cup marinating water. Remove the tough ends of the lily flowers and halve crosswise (*Footnote 5). Pat dry with paper towels.

5. 5

   Heat oil in a 4-qt dutch oven (or pot) over medium heat until shimmering. Add the lily flowers and dried shiitake mushrooms. Cook and stir until lightly browned, 1 to 2 minutes.

6. 6

   Add the wood ear mushrooms and ginger. Cook and stir for another minute or so, to release fragrance.

7. 7

   Pour in the vegetable broth and use your spatula to lift any browned bits from the bottom of the pot. Add the reserved 1 cup of lily flower soaking water and 1 cup mushroom soaking water.

8. 8

   Cook over medium-high heat until the broth comes to a simmer. Add the soy sauce, tofu, 1 teaspoon salt, and bamboo shoots. Once the broth is simmering again, add the napa cabbage whites. Cook for 2 to 3 minutes, until just starting to soften. Add the napa cabbage greens. Cook for another 2 to 3 minutes, until tender.

9. 9

   Turn to medium-low heat. Whisk the cornstarch with 1/4 cup of water in a small bowl until cornstarch is fully dissolved. Slowly swirl the cornstarch slurry into the soup, and stir to thicken while the broth is at a low simmer.

10. 10

    Slowly swirl in the beaten egg with a fork against the edge of the bowl. Let cook for 30 seconds so the eggs start to set. Then gently stir a few times to break up the eggs.

11. 11

    Combine Chinkiang vinegar and white pepper in a small bowl, mix well until the white pepper is completely dissolved. Turn off the heat. Add the vinegar pepper mixture and stir well. Add the rest of the salt and adjust seasoning if needed. Drizzle the sesame oil into the soup and add the cilantro. Serve hot.