Recipe courtesy of Kathleen Daelemans
Save Recipe Print
Total:
53 min
Prep:
15 min
Inactive:
20 min
Cook:
18 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Soak mushrooms and lily flowers in boiling hot water for 20 minutes. Drain and reserve soaking liquid. 

In a large pot, combine soaking liquid and chicken stock. Bring to a boil and season with salt. Simmer 5 minutes, add tofu, exotic mushrooms and bok choy. Slowly add egg to soup, stirring gently. Then add pork or chicken. Cover and cook about 5 minutes. 

Stir a little of the hot stock into cornstarch paste and add this mixture to the soup. Cook another 2 minutes. 

Stir in sesame oil, vinegar, and chili paste or black pepper. Sprinkle with scallions and cilantro, serve immediately.

Categories:

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Classic Hot Wings

Recipe courtesy of Ree Drummond

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Senate Bean Soup

Recipe courtesy of Food Network Kitchen

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Curried Carrot Soup

Recipe courtesy of Rachael Ray

Throwdown's Matzo Ball Soup

Recipe courtesy of Bobby Flay

Sherried Turtle Soup

Recipe courtesy of Mike Baskind

Browse Reviews By Keyword