25 tiger lily buds
4 c. tree ears (Chinese dried mushrooms)
3 fresh bean curds
1 tsp. salt
4 c. canned chicken broth plus 2 c. water
1 tbsp. soy sauce
1/2 c. julienne (pork or chicken)
1/4 tsp. black pepper
2 tbsp. cornstarch (mix with 1/4 c. water)
2 tbsp. white vinegar
1 egg, beaten
1 tsp. sesame oil
2 tsp. minced scallion
1/4 c. bamboo shoots (opt.)
8 fresh mushrooms, sliced (opt.)

Soak the tiger lily buds and tree ears separately in hot water until soft. Cut tiger lily buds in half and break tree ears into strips. Slice bean curd 1/4 inch thick, then into 2 inch long strips. Sprinkle 1/4 teaspoon salt on curd and set aside. Add salt and soy sauce into chicken broth and bring to a boil. Add pork or chicken.

When broth is boiling, add tiger lily and tree ears. Dry bean curd strips with a paper towel then add to the soup. Add bamboo shoots and sliced fresh mushrooms. Add pepper to make soup hot. Add vinegar to make soup sour. Bring slowly to a boil. Thicken soup with cornstarch mixture. When thick, remove from heat then pour beaten egg, stirring constantly. Stir in sesame oil and garnish with scallion.