VEGETARIAN HOT AND SOUR SOUP

Steps:

• In separate bowls, cover the lily buds, shiitake, and tree ear mushrooms with hot water; let soak until softened, about 30 minutes;
• drain and thoroughly rinse the lily buds and mushrooms, cut lily buds tough ends, and cut the lily buds into smaller pieces
• In a large pot, combine the broth, water, lily buds, mushrooms, bamboo shoots, and ginger; cover and bring to a boil over medium-high heat add water to dilute; reduce the heat and simmer for 10 minutes;
• stir in the vinegar and sriracha and boil over medium-high heat for 2 minutes;
• beat the cornstarch with 3 tablespoons of water and add the mixture into the soup in a steady stream;
• beat the egg and add slowly to the soup;
• stir in the soy sauce, tofu and sesame oil and cook over medium heat until warmed through;
• garnish with spring onion.
• food com/recipe/vegetarian-hot-and-sour-soup-102409