This is a wonderful hearty soup and vastly better than what you would get in your average Chinese take away. The only down side, is that it does take some time to pull all the ingredients together, so I like to make a double portion, so I can enjoy it the next day. If you don’t want leftovers, then just cut the recipe in half. This recipe is an adaptation of a recipe by Betty Foo, so let me give credit where it’s due. I wanted to make it vegetarian and if you omit the eggs, it will be 100% vegan. It’s very healthy and perfect if you're feeling under the weather. A few ingredients, dried lily buds (sometimes referred to as "flowers"), dried black fungus(wood ears) and dried shiitake mushrooms will likely require a visit to your local Asian grocery, but once you buy the dried ingredients, they will keep very well in a glass container in the cupboard . Ingredients 1/2 cup dried Lily Bulbs, soaked and then the tough end removed, discarded and bu
Food, Travel and the Bella Vita. Based in Old Louisville by way of Pasadena California.