6 Tiger Lily buds
1/4 c. dried black mushrooms
1/2 c. bamboo shoots, drained and slivered
1/4 lb. boneless pork, slivered
4 c. chicken broth
1 tsp. salt
1 tsp. ground white pepper
3 tbsp. rice wine vinegar
2 tbsp. cornstarch
3 tbsp. cold water
1 egg, lightly beaten
1 tbsp. sesame oil
1 c. slivered bean curd
1 tbsp. soy sauce
1 whole green onion, finely sliced

Mix cornstarch with cold water. Cover mushrooms with boiling water; soak 30 minutes. Drain and shred. Combine mushrooms, bamboo shoots, Tiger Lily buds, pork, soy sauce, salt and stock in large saucepan. Bring to boil over high heat. Reduce heat and simmer 3 minutes. Add bean curd, pepper and vinegar; bring to boil again. Add cornstarch mixture and stir until soup thickens. Slowly pour in beaten egg, stirring gently. Remove from heat and ladle into serving bowl. Stir in sesame oil. Garnish top with green onions. Serves 4.

This is the best Chinese hot and sour soup I have ever found a recipe for.