This popular soup is reputed to be good for colds. Replace the chicken stock with vegetable stock and omit the pork to make a vegetarian version.
Serves: 6Hands-on: 10 minutesTotal: 40 minutesDifficulty: Easy
- 6 dried mushrooms
- ¼ cup dried lily buds
- 6 cups chicken stock or 5 cups stock and 1 cup mushroom soaking liquid
- 1 block (12.3 oz.) firm tofu, cut into cubes
- ¼ lb. ground pork
- 1 tsp. salt
- 2 Tbsp. soy sauce
- 2 Tbsp. rice vinegar
- ½ tsp. ground white pepper
- 1 Tbsp. cornstarch
- ¼ cup water
- 1 egg white, lightly beaten
- ¼ tsp. sesame oil
- 2 scallions, sliced
- Soak the dried mushrooms in hot water for 20 minutes to soften. Gently squeeze the mushrooms to remove excess water and cut into thin slices. Reserve the soaking liquid if desired and add to the stock. Soak the dried lily buds in hot water for 20 minutes. Drain.
- In a large saucepan, bring the stock or stock/mushroom liquid mixture to a boil over high heat. When it is boiling, add the mushrooms, lily buds, tofu, and the ground pork.
- Bring back to a boil and add the salt, soy sauce, rice vinegar, and white pepper.
- In a small bowl, mix the cornstarch and water, and then slowly pour it into the soup, stirring constantly. When the soup thickens, turn off the heat.
- Pour in the egg white and stir quickly to form thin shreds. Drizzle with sesame oil and top with the scallions before serving.