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Vegetable Hot-And-Sour Soup
Ingredients
  • 40 dried lily buds (about ½ ounce) (see Note)
  • ¼ cup small dried tree ear mushrooms (see Note) or dried shiitake mushroom caps
  • 5 cups unsalted chicken stock or canned low-sodium broth
  • ½ cup drained canned bamboo shoots, rinsed and julienned
  • 2 teaspoons minced peeled fresh ginger
  • ½ teaspoon kosher salt
  • 3 tablespoons red wine vinegar
  • 1 teaspoon crushed red pepper
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 1 large egg
  • 1 large egg white
  • 4 ounces firm tofu, drained and cut into ⅓-inch cubes
  • 2 ½ tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons thinly sliced scallions (from 1 medium scallion)
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