Vegetarian Hot and Sour Soup
1 tablespoon dried lily buds
1 tablespoon dried tree ears (also known as wood ear mushrooms)
4 dried mushrooms
¼ cup bamboo shoots sliced
6 water chestnuts sliced
4 cups vegetable stock (better to make your own)
4 tablespoons rice vinegar
2 teaspoons organic soy sauce
200 g bean curd cubed
2 teaspoons organic corn starch mixed with ¼ cup cold water
2 egg whites
salt and pepper
pinch of cayenne pepper
Soak lily buds, mushrooms, and tree ears in separate bowls for 15 minutes.
Drain, reserve only the mushroom liquid.
Slice the mushrooms and combine with lily buds, tree ears, mushroom water, bamboo shoots, chestnuts, and stock.
Bring to simmer and add vinegar, soy sauce and cayenne.
Bring soup to a boil and add bean curd and corn starch and cook for one minute.
Salt and pepper to taste.
Turn off the heat and add the egg whites and stir with a fork.