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Serves 4.
You can use gluten-free soy sauce in this recipe, and use vegetable stock to make it vegetarian. However, do not substitute black pepper for the white pepper. The mushrooms and lily buds can be found at any Chinese market.
6 dried Chinese black fungus
6 dried wood ear, black, cloud, straw, or shiitake mushrooms, or one bunch of fresh enoki mushrooms
5 dried lily buds
One can of bamboo shoots
2 tablespoons of red wine vinegar
1 tablespoon of white vinegar or rice vinegar
1 1/2 tablespoons of soy sauce
1 tablespoon of cornstarch
4 cups of chicken broth (use gluten-free broth for gluten-free version)
1/2 block of firm tofu, diced into small cubes
1 egg, beaten
1 teaspoon of sesame oil
3 scallions, diced
1/4 teaspoon of salt
1 1/2 teaspoons of finely ground white pepper
1/4 teaspoon of chili oil (optional)
Cilantro (optional)
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