Hot & Sour Soup

 

¼ oz. dried Wood Ear or Cloud Ear Mushrooms

1 T. Canola Oil

1 clove Garlic, minced

1 T. grated Ginger

4 C. Vegetable Broth

2 tsp. dehydrated minced Onion

3 T. Tamari / Soy Sauce

2 T. Rice Vinegar (Chinkiang (a.k.a. Zhenjiang) vinegar is authentic)

¼ tsp. Sugar

1 tsp. Asian Chili Paste (Or season with Chinese White Pepper at the very end)

8 oz. can Bamboo Shoots, drained and julienned

¼ C. Golden Needles, or Day Lily Bulbs, if available.

2 tsp. Cornstarch dissolved in 1 T. Water

12 oz. Mori-Nu Extra Firm Tofu (in aseptic packaging), cut into ¼” cubes

1 T. Toasted Sesame Oil

 

Soak mushrooms (and day lily if using, in a separate bowl) in bowl of hot water for 30 minutes to soften. Drain and cut into julienne strips and set aside. Heat canola oil in large saucepan over medium heat. Add garlic and ginger, and cook about 30 seconds, until fragrant. Add broth, onion, soy sauce, vinegar, sugar, chili paste, bamboo shoots and mushrooms. Bring to a boil over high heat then reduce heat to medium and simmer until mushrooms are tender, about 5 minutes. Add cornstarch mixture, stirring to thicken slightly. Add tofu and sesame oil and cook a few minutes until heated through.