Ingredients
6 large dried black mushrooms, lightly washed
6 dried tree ear mushrooms, lightly washed
6 dried tiger lily buds
4-8 fresh thai chili peppers, or to taste
6 cups Chicken Stock, or low-sodium canned, or water
1 chicken breast, poached and shredded
1/2 cup thinly sliced bamboo, or bamboo shoots
2 medium carrots, cut into matchsticks
1/2 pound firm tofu, cut into 1/2-inch cubes
1/4 cup chopped scallions
1/4 cup cilantro leaves
1 lime, zested
Preparation
In a large saucepan or stockpot, combine the black and tree ear mushrooms, tiger lily buds, and chili peppers with the stock or water. Bring to a boil.
Remove from the heat and steep for 30 minutes. Remove 2 black and 4 tree ear mushrooms, cut into 1/4-inch slices, and reserve.
Reheat the stock until almost boiling. Divide the chicken, bamboo, carrots, tofu, and scallions among 4 bowls. Pour the hot broth into the bowls and garnish with the reserved mushrooms, cilantro leaves, and lime, and serve.
