As the temperature cools, here’s a soup to warm you up!.

 

· 5 dried wood ear mushrooms (can substitute oyster mushrooms or baby bellas)

· 4 dried shiitake mushrooms sliced

· 8 dried tiger lily buds

· 2 cups chicken stock

· 1/3 cup diced bamboo shoots

· 1/3 cup bean sprouts

· 1/3 cup cooked and peeled shrimp (or ground pork)

· 1/3 cup soy sauce

· 1/2 teaspoon ground white pepper

· 1 tspn crushed red pepper

· 1/3 cup white vinegar

· 1 cup water

· 1/2 (16 ounce) package firm tofu, cubed

· 1 egg, lightly beaten

· 1 teaspoon sesame oil

· 2 tbsp chopped green onions

1. Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. Pull apart the tiger lily stems.

2. Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork if you’re using  it into a saucepan. Bring to a boil, and simmer for 10 minutes.

3. Stir in soy sauce, white pepper, and vinegar. Add the tofu and shrimp and cook 1 to 2 minutes. Leave heat on low to simmer another ten minutes

4. Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.

Recipe of the Week 11/15/2007:

Hot and Sour Soup