Hot-and-Sour Soup

Name: Hot-and-Sour Soup
Yield: 4
Ingredients: 12 dried lily buds; 1/2 ounce dried tree ear fungus (1/4 cup); 1 quart low-sodium chicken broth; 2 tablespoons distilled white vinegar, plus more for seasoning; 2 tablespoons medium-dark soy sauce, plus more for seasoning; 1/2 teaspoon kosher salt; 2 tablespoons cornstarch; 2 large eggs; 1/2 cup shredded bamboo shoots; 1/2 cup shredded cooked chicken, pork or ham; 3 1/2 ounces shredded spiced thick dry tofu (1 cup); 1 1/2 teaspoons finely ground white pepper; 1 tablespoon sesame oil; Chopped scallions and cilantro, for serving

Hot-and-Sour Soup was pinched from <a href="http://www.foodandwine.com/recipes/hot-and-sour-soup-ed-schoenfeld" target="_blank">www.foodandwine.com.</a>

"This silky version of the classic Chinese soup includes traditional ingredients like earthy tree ear fungus, tender bamboo shoots and lily buds...."

INGREDIENTS

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12 dried lily buds

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1/2 ounce dried tree ear fungus (1/4 cup)

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1 quart low-sodium chicken broth

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2 tablespoons distilled white vinegar, plus more for seasoning

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2 tablespoons medium-dark soy sauce, plus more for seasoning

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1/2 teaspoon kosher salt

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2 tablespoons cornstarch

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2 large eggs

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1/2 cup shredded bamboo shoots

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1/2 cup shredded cooked chicken, pork or ham

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3 1/2 ounces shredded spiced thick dry tofu (1 cup)

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1 1/2 teaspoons finely ground white pepper

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1 tablespoon sesame oil

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Chopped scallions and cilantro, for serving

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