Ingredients
2 13-3/4 oz. cans chicken broth
4 cloud ears (tree fungus) soaked in hot water 15-30 minutes or until soft, drained, rinsed, shredded
12 golden needles (tiger lily flowers/buds), soaked in cool water for 15 to 20 minutes until soft; discard the hard tips and cut each into 2 or 3 segments
2 dried shitake mushrooms, soaked in warm water 15 minutes or until soft; shred. Save soaking water and add it to pan with chicken broth.
1/4 cup shredded, preserved chili radish or turnip, Szechuan style (available at Oriental grocery stores)
1/2 cup shredded pork
1 package firm tofu, cut into 3/4 inch cubes
2 Tbs. rice vinegar
1 Tbs. soy sauce
1 tsp. sugar
1 tsp. freshly ground black pepper
2 Tbs. cornstarch mixed with 1/4 cup water
1 egg, beaten
2 scallions, chopped
sesame oil to taste
Preparation
Combine vinegar, soy sauce, black pepper and sugar in small bowl. In 3-qt. saucepan, dilute chicken broth with 1 can water plus shitake mushroom water. Bring to boil. Add cloud ears, golden needles, shitake, chili radish and cook 8 minutes. Add pork, cook 1 minute. Add tofu and sauce in bowl, cook 1/2 minute. Add cornstarch mixture and stir until soup thickens as it comes to a boil. Remove from heat; slowly stir in beaten egg. Add chopped scallions and sesame oil. Serve hot. 4 servings as a first course, 2 servings as a main course
