Lazy Hot and Sour Soup
- 6 cups water
- medium sized handful dried slivered tree ear mushrooms
- 1/2 block tofu, cut into strips
- 4 chicken bullion cubes
- a couple of cups of bok choi, chopped
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- big glug hot sauce
- 2 teaspoons corn starch
Bring the water to a boil and toss in the mushrooms. Turn off the heat and let them sit until tender. Package says 30 minutes, but I find it's more like 10. Turn the heat back on to medium and add the rest of the ingredients, except the corn starch. Simmer about 5 minutes. Take a ladle-full of hot soup, and stir in the corn starch. Mix this all back into the pot, and give it a minute or two to thicken a bit and for the raw flavor of the corn starch to cook off.
When looking at recipes online, I found that most include dried lily blossoms. I've seen these in Asian grocery stores, but always forget to pick some up. I'll grab a pack some time when I'm shopping, just to have on hand.