Although this hot and sour soup contains only vegetables and no meat, it is still quite luxurious.
The bamboo shoots, shiitake mushrooms, black fungus or wood ear and tiger lily buds are very flavorsome. They are commonly paired together in chinese dishes.
Tiger lily buds have a slightly smoky flavour and has a really nice crunch. Its orange color also lends some brightness to the dish. Do not mistaken this for lily bulbs (百合 bai he) which are white in color.
Overall, this is a very earthy dish.
Read the 5 secrets to a successful hot sour soup before attempting this recipe.
Ingredients4 cups of soup stock
25g bamboo shoot
100g soft tofu
25g dried shiitake mushrooms
25g black fungus
25g dried tiger lily buds
2.5 tbsp cooking oil
2 tbsp cornstarch mixture
Seasonings
1 tbsp soy sauce
1.5 tbsp rice vinegar
Pepper
Garnish
10g coriander
Directions
- Wash and boil the bamboo shoot if it is fresh. Skip this step if you are using canned bamboo shoot
- Soak the dried mushrooms and black fungus in warm water until soft
- Cut the bamboo shoot, mushrooms and black fungus into thin strips
- Cut the soft tofu into thin slices
- Wash and soak the dried lily buds
- Chop the coriander finely
- Heat the cooking oil in a pot
- Add the bamboo shoot and fry quickly
- Add the soup stock
- Add lily buds, black fungus, and tofu
- Bring to a boil
- Add soy sauce and test the taste
- Thicken the soup with the cornstarch mixture until the desired consistency
- Place the rice vinegar and pepper into the serving bowl and mix well
- Pour the soup into the serving bowl
- Garnish with chopped coriander and serve
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