Hot and Sour Soup (Vegetarian)

Contributor

Frith Gowan

Modified from "Chinese Vegetarian Dishes"

2 T. dried hair-like seaweed
20 oz. firm tofu, cut intro strips
7 cayenne peppers
8 oz. enoki mushrooms
2 eggs
1/2 cup dried black mushrooms, reconstituted in 2 cups water and cut into shreds
2 cups reserved water from reconstituting black mushrooms
1/2 cup wood ear mushrooms (reconstituted if dried), shredded (also called "fungus" in Chinese markets)
1/2 cup shredded carrot
1/2 cup dried preserved mustard greens (or shredded sour cabbage)
3 oz. pickled spicy bamboo shoots
8 cups clear soup stock
6 T oil
8 T cornstarch mixed in 8 T cold water

Seasoning 1:

Seasoning 2:

Soak the seaweed in water for 20 minutes. Wash and shred the cayenne peppers. Clean the enoki mushrooms by removing the sandy roots. Beat the eggs well.
Pour the oil into a large wok or stock pot and stir-fry the black mushroom shreds to flavor the oil. Add the shredded cayenne pepper, the enoki mushrooms, wood ear mushrooms, tofu, carrots, bamboo shoots, preserved mustard greens, and stir-fry. Add the soup stock, the reserved water from the black mushrooms, and "Seasoning 1." Boil for 2 minutes. Add the cornstarch mixture to thicken and bring to a boil again. Turn off the flame.
Wait 1 1/2 minutes, then drip beaten egg onto top of the soup and stir gently. Pour the soup into a large bowl and add "Seasoning 2." Serve.

You may wish to add more vinegar, pepper, or salt.