Vegetarian Hot and Sour Soup (素酸辣汤)

Method11 steps · about 40 min

1. 1

   Step 1: Briefly rinse the optional wood ears, dried shiitake and lily flowers, then put each in its own bowl. Add 1½ cups warm water to each bowl and soak for 15–20 minutes until tender. Omit the wood-ear bowl if not using that optional ingredient.

   Rehydrate mushrooms · 20 minUses 2 tbsp dried wood ear mushrooms, optional · 4 dried shiitake mushrooms · 1 cup dried lily flowers · 1½ cups warm water for each separate bowl · Water for briefly rinsing the dried ingredients

2. 2

   Step 2: If using wood ears, drain them, remove tough ends and cut into bite-sized pieces.

   Uses Rehydrated wood ear mushrooms

3. 3

   Step 3: Reserve 1 cup shiitake soaking water. Gently squeeze the mushrooms, remove stems, slice thinly and pat dry.

   Uses Rehydrated shiitake mushrooms and soaking liquid

4. 4

   Step 4: Reserve 1 cup lily-flower soaking water. Trim any tough woody ends from the flowers, halve crosswise and pat dry.

   Uses Rehydrated lily flowers and soaking liquid

5. 5

   Step 5: Heat the vegetable oil (2 tbsp) in a 4-quart pot over medium heat until shimmering. Add the prepared shiitake and lily flowers and stir-fry for 1–2 minutes until lightly browned.

   Sauté prepared shiitake and lily flowers · 2 minUses 2 tbsp vegetable oil · Prepared sliced shiitake mushrooms · Prepared trimmed lily flowers

6. 6

   Step 6: Add the optional prepared wood ears and minced ginger (1 tbsp). Stir-fry for about 1 minute until fragrant.

   Release ginger fragrance · 1 minUses Sautéed shiitake and lily flowers · Optional prepared wood ears · 1 tbsp minced fresh ginger

   
7. 7

   Step 7: Pour in the vegetable stock (4 cups) and scrape up browned bits. Add the 1 cup reserved shiitake soaking water and 1 cup reserved lily-flower soaking water.

   Uses Sautéed mushrooms, lily flowers and ginger · 4 cups vegetable stock · 1 cup reserved shiitake soaking water · 1 cup reserved lily-flower soaking water

   
8. 8

   Step 8: Bring the broth to a simmer over medium-high heat. Add the soy sauce, cubed tofu, 1 teaspoon salt and drained bamboo shoots. Once simmering again, add the napa cabbage whites and cook for 2–3 minutes. Add the greens and cook another 2–3 minutes until tender.

   Uses Soup broth with sautéed mushrooms and lily flowers · 1½ tbsp light soy sauce · ½ block firm tofu, cut into about 1 cm cubes · 1 tsp salt initially · One 5 oz can bamboo shoots, drained · 4–6 napa cabbage leaves, whites and greens separated

   
9. 9

   Step 9: Reduce the heat to medium-low. Whisk the cornstarch (3 tablespoons) with the separate ¼ cup cold slurry water until smooth, then slowly stir it into the simmering soup until thickened.

   Uses Simmered tofu and vegetable soup · 3 tablespoons cornstarch · ¼ cup cold water for the cornstarch slurry

   
10. 10

    Step 10: If using the optional beaten egg (1), pour it slowly into the soup against a fork. Let set for about 30 seconds, then gently stir to form egg ribbons. If omitting egg, proceed to finishing.

    Uses Thickened hot-and-sour soup · 1 egg (beaten (Optional) (*Footnote 4))

    
11. 11

    Step 11: Mix the Chinkiang vinegar (2 tbsp) and white pepper (½ tsp) together. Turn off the soup heat and stir in the vinegar-pepper mixture. Taste and add up to the remaining teaspoon salt only as needed. Drizzle in the toasted sesame oil (2 tsp) and add the cilantro (¼ cup). Serve hot.

    Uses Thickened soup with optional egg ribbons · 2 tbsp Chinkiang vinegar · ½ tsp ground white pepper · Up to remaining 1 tsp salt, only as needed · 2 tsp toasted sesame oil for finishing · ¼ cup chopped fresh cilantro