8-10 dried fungus (tree ears)
4 oz. of ham
1 carton of firm tofu, cut into cubes
Mushrooms (1/2 lb.)
Bottom of 1 bunch green onions, chopped
White vinegar to taste
2 cans chicken broth
6 cans of water
Dried lily buds (10-15)
White pepper (to taste)
1 tbsp. soy sauce
2 tbsp. cornstarch
2 eggs
1 - 1 1/2 tbsp. sesame oil

Soak and cut ends off lily buds, soak and cut off hard pieces of fungus then cut into strips. Heat fungus, cubed ham, tofu, mushrooms, green onions, white pepper, lily buds, chicken broth and water. Taste, if flavor is OK, add vinegar to your liking. Add soy sauce. Stir in 2 tablespoons of cornstarch to thicken. Mildly beat 2 eggs and slowly mix in soup. Top off with sesame oil.