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Chinese Sour Soup

(Adaptions I would make are in parenthesis and marked with *)

• 1 oz. dried tree ear mushrooms
• boiling water
• 6 c. vegetable broth
• 1/2 c. fresh, closed day lily buds (dried day lilies can be used; soak in hot water for 1/2 hour, drain, measure)
• 1/2 c. drained canned straw mushrooms
• 1/4 c. cider vinegar (*rice vinegar)
• 2 1/2- 3 T. tamari soy sauce
• 2 T. dry sherry (*I would leave this out)
• 12 oz. tofu, cut in strips
• Freshly ground black pepper
• 2 T. arrowroot, dissolved in 1/3 c. water
• 2 eggs, well beaten
• 2 tsp. sesame oil (*I would use chili sesame oil)
• For garnish: 3-4 scallions, chopped, Several fresh opened day lilies

Soak dried mushrooms in boiling water for about 20 minutes. To the vegetable broth, add the drained tree ear mushrooms (*I would find a way to incorporate the leftover mushroom water in recipe), lily buds, canned straw mushrooms, vinegar, tamari, and sherry. Gently drop in the tofu strips. Grind in a few sprinkles of black pepper and marinate for 1 hour. Slowly bring the soup to a boil. Add the arrowroot water and stir gently until thickened. Allow to simmer for several minutes. Remove from heat and slowly whisk in eggs. Add sesame oil. Garnish with scallions and day lily blossoms. Serve Chinese Sour Soup at once with whole wheat crackers and a raw vegetable platter with creamy garlic dip.

Serves 4-6.

Betty Black
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