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]
Reconstitute the white fungus by soaking in boiled water (5-10 minutes). Drain and cut into bite size pieces.
To the boiling water, add the tofu. Lower to a simmer.
Heat the oil in a wok. Add the salt, then add the fungus, celery, leeks and mushrooms.
Add mushroom powder and rice wine, and toss briefly (1 minute).
Add the vegetable mixture to the soup pot.
Sitr and season with more salt if necessary.
Add the pickled vegetables.
Boil for 5 minutes and add vinegar and hot sauce.
Adjust the amounts to your taste.
Place the potato starch in a cup – mix in about 3 tablespoons of cold water. Pour starch slowly into the boiling soup, stirring continually.
Beat the egg in a separate bowl and then pour it into the boiling soup in a steady, thin stream.
Remove from heat. Top off the soup with a splash of toasted sesame oil.
Ingredients
Directions
Reconstitute the white fungus by soaking in boiled water (5-10 minutes). Drain and cut into bite size pieces.
To the boiling water, add the tofu. Lower to a simmer.
Heat the oil in a wok. Add the salt, then add the fungus, celery, leeks and mushrooms.
Add mushroom powder and rice wine, and toss briefly (1 minute).
Add the vegetable mixture to the soup pot.
Sitr and season with more salt if necessary.
Add the pickled vegetables.
Boil for 5 minutes and add vinegar and hot sauce.
Adjust the amounts to your taste.
Place the potato starch in a cup – mix in about 3 tablespoons of cold water. Pour starch slowly into the boiling soup, stirring continually.
Beat the egg in a separate bowl and then pour it into the boiling soup in a steady, thin stream.
Remove from heat. Top off the soup with a splash of toasted sesame oil.
