In a bowl, soak wood mushrooms, shiitake mushrooms, and lily buds in 1 1/2 cups of hot water for about 20 minutes or until they are rehydrated. Drain the water but keep it aside for later. Remove stems from the mushrooms and slice them thinly. Halve the lily buds.
In another bowl, rehydrate bamboo fungus in 1/4 cup of lightly salted hot water for 20 minutes. Once soft, drain and finely chop.
In a separate mixing bowl, combine soy sauce, rice vinegar, and 1 tablespoon of cornstarch. Immerse half of the tofu strips in this mixture.
In a saucepan, combine the reserved mushroom-lily bud liquid with vegetable broth and bring to a boil. Add the rehydrated wood mushrooms, shiitake mushrooms, and lily buds. Simmer for 3-5 minutes. Season with red pepper, black pepper, and white pepper.
In a small bowl, create a slurry by mixing the remaining cornstarch with some water. Gradually stir this into the broth until it thickens.
Add the soy sauce mixture, the remaining tofu strips, bamboo fungus, chili oil, and sesame oil to the saucepan. Bring it to a boil once more.
Serve hot, garnished with finely sliced green onions. Enjoy the warmth and depth of flavors in every spoonful!
Special Notes and Tips:
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Mushroom Varieties: While this recipe uses specific types of mushrooms, you can experiment with other varieties available in your local market. Each type brings its unique flavor and texture to the soup.
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Tofu Tips: For a firmer texture in the soup, you can opt for extra-firm tofu. If you prefer a softer consistency, silken tofu is a great choice. Remember to press the tofu to remove excess water for the best results.
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Spice Levels: The crushed red pepper flakes and chili oil give this soup its signature heat. Adjust the quantities based on your spice tolerance. For an extra kick, you can also add a dash of hot sauce.
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Consistency: If you prefer a thinner soup, you can reduce the amount of cornstarch or add more vegetable broth. Conversely, for a thicker consistency, increase the cornstarch slurry.
Ingredients
Directions
In a bowl, soak wood mushrooms, shiitake mushrooms, and lily buds in 1 1/2 cups of hot water for about 20 minutes or until they are rehydrated. Drain the water but keep it aside for later. Remove stems from the mushrooms and slice them thinly. Halve the lily buds.
In another bowl, rehydrate bamboo fungus in 1/4 cup of lightly salted hot water for 20 minutes. Once soft, drain and finely chop.
In a separate mixing bowl, combine soy sauce, rice vinegar, and 1 tablespoon of cornstarch. Immerse half of the tofu strips in this mixture.
In a saucepan, combine the reserved mushroom-lily bud liquid with vegetable broth and bring to a boil. Add the rehydrated wood mushrooms, shiitake mushrooms, and lily buds. Simmer for 3-5 minutes. Season with red pepper, black pepper, and white pepper.
In a small bowl, create a slurry by mixing the remaining cornstarch with some water. Gradually stir this into the broth until it thickens.
Add the soy sauce mixture, the remaining tofu strips, bamboo fungus, chili oil, and sesame oil to the saucepan. Bring it to a boil once more.
Serve hot, garnished with finely sliced green onions. Enjoy the warmth and depth of flavors in every spoonful!