I followed the recipe pretty closely and found that in the end I didn't need to adjust really anything, which surprised me as i am always altering recipes. I shared this with a group of foodie friends and every single person loved it. I didn't plan ahead so i couldn't get ahold of the bamboo fungus, aka: long net stinkhorn/veiled lady. It is a mushroom, so bamboo shoots don't replace it but do make a nice addition regardless. Here is what i did change: I substituted a carton of fresh shitake mushrooms for the "1 cup chinese dried mushrooms"; a whole bag of dried shitake rather than the 4, I added only the cornstrach that was called for saturating the tofu (so I used only one tablespoon total) I added a whole bunch of green onions rather than the one lonely onion; i added half a small can of bamboo shoots and some bean sprouts to make it more of a meal. And finally most importantly I added agave to balance out the hot salty spiciness of the soup, it also made it taste more like resturant style. I didn't measure it out but I added it slowly at the end and kept tasting it. Prob a tablespoon. Everything else in her ingredients i followed closely, but with a heavy hand. Don't skip the lily buds/ lily flowers. I bought them dried at an international store. i cooked them seperately in a pot with prob two cups of water and boiled it down to about a cup. Add the water they cooked in. The flavor is kind of crazy. excellent.
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I followed the recipe pretty closely and found that in the end I didn't need to adjust really...