1 qt. chicken stock or canned chicken broth
1/4 lb. raw pork, slightly frozen, shredded
1/4 c. Chinese mushrooms
12 dried lily buds
1 tbsp. tree ears, presoaked, rinsed, shredded
1/4 c. bamboo shoots, shredded
1 fresh tofu, drained, shredded
1/2 tsp. sugar
2 1/2 tbsp. light soy sauce
3 tbsp. red wine vinegar
1/4 tsp. freshly ground black pepper
2 tbsp. water chestnuts powder
2 tbsp. scallions, chopped
1 tsp. sesame seed oil with chili
1 egg, beaten

Soak mushrooms 30 minutes in warm water and shred. Soak lily buds in water and trim hard end, cut in halves. Presoak tree ears and rinse, shred. Mix water chestnut powder with 1/4 cup water in which mushrooms soaked.

Bring chicken stock to a boil. Add pork, stir, bring to boil again and remove scum. Add mushrooms, lily buds, tree ears, bamboo shoots. Bring to boil; turn heat to medium and cook for 3 minutes. Return soup to boil and add tofu.

Mix together sugar, soy sauce, vinegar, pepper; add to soup and bring again to boil. Restir water chestnut powder mix and add to soup, stirring slowly. Simmer about 1 minute until thickened. Add scallions; stir through. Add sesame oil with chili, stir and turn off flame. Slowly add egg, stirring in a figure-8 pattern with chopsticks. Serve at once. Serves 6.