Super Dank Sichuan Hot & Sour Soup
3 dried or fresh shiitake mushrooms
1 dried or fresh wood ear mushroom
8 dried tiger lily buds
8 cups vegetable stock
5 1/4" thick slices fresh ginger
8 dried red chili peppers
1/3 cup white vinegar
1.5 tablespoon white sugar
1 teaspoon white pepper
1 teaspoon dark sesame oil
3 tablespoon soy sauce
1 tablespoon mushroom-flavored dark soy sauce
1 tablespoon chili-garlic sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground toasted Sichuan
1/2 teaspoon chili oil
8 oz. block of regular, firm tofu, diced into 1/2" cubes
1 carrot, cut into 3" long matchsticks
1/2 cup fresh bamboo tips, julienned
1/2 tablespoon Sichuan preserved vegetables,
finely chopped (optional)
2 tablespoons 807]cornstarch dissolved in 3 tablespoons water
8 scallions, diced
Sorry to put entire recipe here, too many ingredients.. :)
Re-hydrate mushrooms, if necessary, and lily buds by soaking in warm water for 30 minutes. Coarsely chop lily buds and cut mushrooms into thin strips.
For the broth:[br] Bring vegetable stock to boil and add ginger and chili peppers. Put lid on pot and simmer 15 minutes, until ginger becomes aromatic. Remove ginger and chilies.
Seasoning mixture:[br] Mix vinegar, soy sauces, white and Sichuan peppers, salt, sugar, chili-garlic sauce, sesame oil, and chili oil together in a small bowl. Stir until sugar is completely dissolved and add entire mixture to broth.
Add mushrooms, lily buds, tofu, carrots, and bamboo and simmer until carrots are tender.
Add cornstarch/water mixture and stir until soup thickens. Once soup has begun to thicken, remove from heat.
Serve in bowls and add diced scallions and a few drops of sesame oil as a garnish.