HOT AND SOUR VEGETABLE SOUP
This soup takes a bit of work; however, for those that love hot and sour – it’s well worth it! According to TCM, the sour taste supports Liver function and the spicy taste supports the Lung! White fungus, celery, and hot sauce also support Lung function. Feel free to replace the selected vegetables and/or add additional ones.
[cooked-sharing]
1 handful of dried white fungus (see image; buy from an Asian market or online, Tremella fungus or Bao Mu Er)
1 container of tofu, drained and diced
6 cups of boiling water
3 stalks of celery, cut into 1 inch strips
2 teaspoons of salt
2 tablespoons of oil
2 teaspoons of mushroom powder
1 leek, white and green parts
3 mushrooms
1 tablespoon of Chinese rice wine
1 tablespoon of Chinese pickled vegetable (such as radish or turnip)
Hot sauce to taste
¼ cup of vinegar (white, cider, or rice)
2 tablespoons of sweet potato starch (in place of corn starch)
1 egg
Optional: sesame oil
1Reconstitute the white fungus by soaking in boiled water (5-10 minutes). Drain and cut into bite size pieces.
2To the boiling water, add the tofu. Lower to a simmer.
3Heat the oil in a wok. Add the salt, then add the fungus, celery, leeks and mushrooms.
4Add mushroom powder and rice wine, and toss briefly (1 minute).
5Add the vegetable mixture to the soup pot.
Sitr and season with more salt if necessary.
6Add the pickled vegetables.
Boil for 5 minutes and add vinegar and hot sauce.
Adjust the amounts to your taste.
7Place the potato starch in a cup – mix in about 3 tablespoons of cold water. Pour starch slowly into the boiling soup, stirring continually.
8Beat the egg in a separate bowl and then pour it into the boiling soup in a steady, thin stream.
9Remove from heat. Top off the soup with a splash of toasted sesame oil.
Ingredients
1 handful of dried white fungus (see image; buy from an Asian market or online, Tremella fungus or Bao Mu Er)
1 container of tofu, drained and diced
6 cups of boiling water
3 stalks of celery, cut into 1 inch strips
2 teaspoons of salt
2 tablespoons of oil
2 teaspoons of mushroom powder
1 leek, white and green parts
3 mushrooms
1 tablespoon of Chinese rice wine
1 tablespoon of Chinese pickled vegetable (such as radish or turnip)
Hot sauce to taste
¼ cup of vinegar (white, cider, or rice)
2 tablespoons of sweet potato starch (in place of corn starch)
1 egg
Optional: sesame oil
Directions
1Reconstitute the white fungus by soaking in boiled water (5-10 minutes). Drain and cut into bite size pieces.
2To the boiling water, add the tofu. Lower to a simmer.
3Heat the oil in a wok. Add the salt, then add the fungus, celery, leeks and mushrooms.
4Add mushroom powder and rice wine, and toss briefly (1 minute).
5Add the vegetable mixture to the soup pot.
Sitr and season with more salt if necessary.
6Add the pickled vegetables.
Boil for 5 minutes and add vinegar and hot sauce.
Adjust the amounts to your taste.
7Place the potato starch in a cup – mix in about 3 tablespoons of cold water. Pour starch slowly into the boiling soup, stirring continually.
8Beat the egg in a separate bowl and then pour it into the boiling soup in a steady, thin stream.
9Remove from heat. Top off the soup with a splash of toasted sesame oil.
HOT AND SOUR VEGETABLE SOUP
