Vegan Hot and Sour Soup

"Vegan version of the Asian restaurant staple. This soup will be sure to please crowds at any potlatch. Any extra peas and peppers you may have will go well in this soup. Add near the end if you want to keep their crunch."

Ingredients

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1 ounce dried wood ear mushrooms

4 dried shiitake mushrooms

12 dried tiger lily buds

2 cups hot water

1/3 ounce bamboo fungus

3 tablespoons soy sauce

5 tablespoons rice vinegar

1/4 cup cornstarch

1 (8 ounce) container firm tofu, cut into 1/4 inch\r\nstrips

1 quart vegetable broth

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon ground black pepper

3/4 teaspoon ground white pepper

1/2 tablespoon chili oil

1/2 tablespoon sesame oil

1 cup Chinese dried mushrooms

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Add all ingredients to list

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Directions

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Prep 45 m - Cook 15 m - Ready In 1 h

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In a small bowl, place wood mushrooms, shiitake\r\nmushrooms, and lily buds in 1 1/2 cups hot water. Soak 20 minutes, until\r\nrehydrated. Drain, reserving liquid. Trim stems from the mushrooms, and cut\r\ninto thin strips. Cut the lily buds in half.

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In a separate small bowl, soak bamboo fungus in 1/4\r\ncup lightly salted hot water. Soak about 20 minutes, until rehydrated. Drain,\r\nand mince.

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In a third small bowl, blend soy sauce, rice\r\nvinegar, and 1 tablespoon cornstarch. Place 1/2 the tofu strips into the\r\nmixture.

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In a medium saucepan, mix the reserved mushroom and\r\nlily bud liquid with the vegetable broth. Bring to a boil, and stir in the wood\r\nmushrooms, shiitake mushrooms, and lily buds. Reduce heat, and simmer 3 to 5\r\nminutes. Season with red pepper, black pepper, and white pepper.

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In a small bowl, mix remaining cornstarch and\r\nremaining water. Stir into the broth mixture until thickened.

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Mix soy sauce mixture and remaining tofu strips into\r\nthe saucepan. Return to boil, and stir in the bamboo fungus, chili oil, and sesame\r\noil. Garnish with green to serve.

Enjoy your dish!