Hot and Sour Soup

This soup is fairly simple and quick to make. The only problem I encountered was trying to find the wood ear mushrooms and lily buds. My local market did not carry them but thankfully a little Asian market down the street did. I did not find any packages labeled wood ear, so its good to know that it also goes by the name black fungus.

If you cannot handle spicyness well, reduce the amount of chili paste added. I found the one tablespoon to be a little too spicy for me.

I made some dumplings to go along side this. Recipe for that coming soon : ]

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Serves 6

Ingredients

* 8 dried wood ear mushrooms ( also known as black fungus )

* 7 dried shiitake mushrooms

* 14 dried tiger lily buds

* 7 cups vegan "chicken" broth ( try Better than Bouillon ) or vegetable stock

* 2 Tb canola oil

* 1 inch piece fresh ginger, peeled and grated finely

* 1 Tb red chili paste

* 1/2 cup bamboo shoots, diced

* 1/4 cup tamari

* 1/2 tsp sugar

* 1 tsp salt

* 3/4 tsp pepper

* 1/4 cup rice vinegar

* 3 Tb cornstarch

* 1/4 cup water

* 1 ( 14 ounce ) package of firm tofu, pressed and drained, cubed

* 1 1/2 tsp sesame oil

* chopped green onions and cilantro, for garnish

Directions

1. Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes.

2. Trim off any tough stems and slice the mushrooms. With your fingers slice the tiger lily buds.

3. Heat oil in a large pot over medium high heat. Add the ginger, chili paste, mushrooms, lily buds, bamboo shoots and tofu. Cook and stir for 1 minute.

4. In a small bowl, stir together the tamari, sugar, salt, pepper and vinegar. Pour in wok and toss well.

5. Add stock and bring to a boil and simmer for 10 minutes.

6. Stir in the tamari, sugar, salt, pepper and vinegar.

7. Combine cornstarch with water. Add to the pot and heat until boiling. Cook for 1 to 2 minutes, stirring occasionally, until thickened.

8. Turn off heat and stir in sesame oil.

To Serve - Divide into 6 soup bowls and garnish each bowl with scallions.