Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Dried tree fungus
1/4 c Dried tiger lilies
1/4 c Dried Chinese mushrooms
1 c Boiling water
1 ea Cake bean curd
3 c Vegetable broth
3 tb Cornstarch
1/2 c Cold vegetable broth
1 ts Soy sauce
1/2 ts White pepper
1 1/2 tb White wine vinegar
1 md Egg
1 ts Cold water

In a bowl, combine the fungus, lilies, and mushrooms. Pour boiling
water over them and let them soak for 20 minutes. Drain and discard
the water. Squeeze all ingredients dry. Sliver the mushrooms. In a
kettle over medium heat, bring the vegetable broth to a simmer. Ad
the fungus, lilies, mushrooms, and bean curd. Simmer, uncovered for
ten minutes. MIx the cornstarch with the cold vegetble broth and stir
into soup until it thickens and clears. add the soy sauce, pepper,
and vinegar. To serve: In a small bowl, eat the egg with the water
and pour into the simmering roth in a slow steady stream. Turn off
the heat at once. Stir and ladle into bowls.Subj: Vegetarian Hot and
Sour Soup

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