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Vegetarian Chinese Jelly Ear Soup

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Ingredients
  

  • generous handful jelly ears Auricularia auricula-judae
  • 4 –6 scarlet elf cups Sarcoscypha coccinea
  • 120 g firm tofu cubed
  • 750 ml light vegetable stock or water + bouillon
  • 3 –4 thin slices fresh ginger
  • 1 small clove garlic lightly crushed
  • 1 tsp light soy sauce
  • ½ tsp rice wine vinegar
  • ½ tsp sesame oil
  • 1 spring onion finely sliced
  • White pepper important — gives the correct Chinese aroma
  • Salt to taste

Instructions
 

Clean & Prep

  • Rinse fungi thoroughly to remove grit.
  • Slice jelly ears into strips.
  • Halve larger elf cups.
  • Blanch both separately for 1 minute. Drain.

Build the Broth

  • Bring stock to gentle simmer.
  • Add ginger and garlic. Simmer 5 minutes.
  • Add: Jelly ears, Tofu
  • Simmer 3–4 minutes.
  • Add elf cups in final 1–2 minutes only.

Season

  • Stir in: Soy sauce, Rice vinegar, Sesame oil, Pinch white pepper, Taste and adjust salt.
  • Finish with spring onion.

Notes

Jelly ears provide the traditional silky bite found in many Chinese soups.
Tofu gives protein and body.
Ginger + white pepper create warmth without heaviness.
Scarlet elf cups add colour and gentle mushroom tone — think of them as a woodland variation rather than a classical element.
If You Want It More Traditional (and very Chinese)
Add:
A small handful of dried shiitake (soaked)
Or thin strips of rehydrated lily buds
Or a few goji berries for sweetness
Tried this recipe?Let us know how it was!