Hot and sour soup with bamboo shoot and tiger lily buds

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 tips to a successful hot sour soup before attempting this recipe.

4 cups of soup stock
25g bamboo shoot
100g soft tofu
25g dried shiitake mushrooms
25g black fungus or wood ear
25g dried tiger lily buds
2.5 tbsp cooking oil
2 tbsp cornstarch mixture

1 tbsp soy sauce
1.5 tbsp rice vinegar
Pepper

10g coriander

1. Wash and boil the bamboo shoot if it is fresh. Skip this step if you are using canned bamboo shoot
2. Soak the dried mushrooms and black fungus in warm water until soft
3. Cut the bamboo shoot, mushrooms and black fungus into thin strips
4. Cut the soft tofu into thin slices
5. Wash and soak the dried lily buds
6. Chop the coriander finely
7. Heat the cooking oil in a pot
8. Add the bamboo shoot and fry quickly
9. Add the soup stock
10. Add lily buds, black fungus, and tofu
11. Bring to a boil
12. Add soy sauce and test the taste
13. Thicken the soup with the cornstarch mixture until the desired consistency
14. Place the rice vinegar and pepper into the serving bowl and mix well
15. Pour the soup into the serving bowl
16. Garnish with chopped coriander and serve

Recipe link: http://www.homemade-chinese-soups.com/hot-and-sour-soup-06.html