Vegetarian Hot & Sour Soup: Easy

Dad was a baker by profession. I loved baking and cooking with him when I was a kid. I am a grandmother of 5 and love nothing better than baking/cooking for family and friends at our beachside home.

0.35 oz. dried lily flowers (rehydrated, ½ cup after rehydrating)

0.35 oz. dried wood ear mushrooms (½ cup after rehydrating & slicing)

0.7 oz. dried shiitake mushrooms (⅔ cup after rehydrating & slicing)

3 oz. spiced dry tofu

4 oz. fresh firm tofu

7 cups vegetable or mushroom stock

½ teaspoon salt (or to taste)

¼ teaspoon sugar

1 to 2 dried red chili peppers (deseeded and chopped, optional)

1 to 2 teaspoons ground white pepper (or to taste)

1 ½ teaspoons mushroom flavored dark soy sauce (or regular dark soy sauce)

1 tablespoon light soy sauce (or seasoned soy sauce)

1 teaspoon sesame oil

5 oz. bamboo shoots (1 small can)

¼ to ⅓ cup white vinegar

¼ cup cornstarch (mixed with ¼ cup/60 ml water)

1 large egg (beaten)

1 scallion (chopped)

Directions at thewoksoflife.com

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