5 dried wood ear mushrooms
4 dried shiitake mushrooms
8 dried tiger lily buds
4 cups vegetable stock
1/3 cup diced bamboo shoots
1 teaspoon soy sauce
1/2 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons red wine vinegar
2 tablespoons cornstarch
3 tablespoons water
1/2 (16 ounce) package firm tofu, cubed
1 teaspoon sesame oil
2 tablespoons thinly sliced green onion
Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With your fingers, shred the tiger lily stems.
Place the mushrooms, tiger lily buds, stock and bamboo shoots into a saucepan. Bring to a boil, and simmer for 10 minutes.
Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
Sprinkle each serving with scallions to serve.