Soup is perfect on this snowy and cold… spring day?? With almost a foot of snow on the ground, it still feels like winter to me! This spicy soup will be sure to warm you up!
8 cups chicken broth (or vegetable broth for a true vegetarian dish)
1/4 cup dried wood ear mushrooms (optional.. doesn’t add much flavor, just adds texture)
1/2 cup dried lily buds (optional.. I couldn’t find them)
1 1/2 cups sliced shiitake mushrooms
2 large eggs, lightly beaten
6 Tbsp balsamic vinegar
1/4 cup dark low-sodium soy sauce
2 Tbsp red chile paste (I use Sriracha)
1 cup diced firm tofu
1 cup julienned bamboo shoots
1 bunch scallions, thinly sliced
2 Tbsp toasted sesame oil
4 Tbsp cornstarch dissolved in 4 Tbsp cold water
1. In a stockpot, combine stock and wood ear mushrooms. Bring to a boil over high heat. Add the lily buds and shiitake mushrooms. Reduce heat to medium and simmer for 5 minutes.
2. While the mixture is still simmering, whisk in the beaten eggs until cooked into threads.
3. Add the vinegar, soy sauce, chile sauce, tofu, bamboo shoots, scallions, sesame oil, and cornstarch-water mixture. Return to a boil. Cook for 1 minute and remove from the stove.
Yield: 8 servings
Adapted from the New England Soup Factory Cookbook