20 lily buds (lily flower or golden needles)
2 tbsp. dried tree ears (wood ears or black fungus)
1 (4 x 4 x 1 1/2 inch) fresh tender bean curd
1/2 tsp. salt
3 c. canned chicken broth plus 1 c. water
1 tsp. sugar
2 tbsp. dark soy sauce
1/2 c. lean pork, cut into julienne strips
1 tsp. white pepper
3 tbsp. cider vinegar
2 tbsp. cornstarch dissolved in 1/4 c. water
1 egg
3 tsp. sesame oil
2 stalks green onions, finely chopped

Soak lily buds and tree ears in boiling water in separate bowls for 1/2 hour or until soft. Pick off and discard the hard ends if any, of the lily buds. Pile buds together, then cut in half. Wash the tree ears several times, drain, squeeze dry, and break into smaller pieces. You should have about 1 cup. Set aside with lily buds.

Hand the bean curd gently. Slice it 1/4 inch horizontally, then cut again 1/4 inch vertically. Sprinkle with 1/4 teaspoon salt and set aside for 10 minutes.

Combine in a 2 quart size saucepan or pot the chicken broth and water, 1/4 teaspoon salt, sugar, and the soy sauce. Bring to a boil over high heat, add the pork strips. Stir around to separate the pork strips. Remove the scum, if any. Then add the lily buds and tree ears. Cook together over moderate heat for 2-3 minutes. Pour off excess water from the bean curd and drop into the soup. Add the pepper and vinegar and slowly bring to a boil. Mix the cornstarch and water well and pour into the soup. Stir gently until it thickens and boils again. In a bowl beat the egg thoroughly. Remove the soup from the heat and slowly pour in the beaten egg. Let it stand for a few seconds to allow the hot soup to partially cook the egg. Stir in sesame oil and serve at once. Sprinkle the top of each serving with green onions. 6-8 servings.

VARIATION: For those who dislike hot, peppery soup, omit the vinegar and pepper; this soup then becomes a Mandarin soup.