Hot and Sour Soup

• 4 dried Chinese black mushrooms
• 4 dried shiitake mushrooms
• 1/4 cup dried Chinese lily buds (flowers optional)
• 5 cups chicken stock
• 1 teaspoon salt
• 8 ounces fresh firm tofu, cut into thin strips or small cubes
• 2 baby bok choy thinly sliced
• 1 egg, lightly beaten
• 1/2 pound lean pork, cut into thin strips or 1 (4-ounce) boneless, skinless chicken breast cut into thin strips
• 2 tablespoons cornstarch mixed with 1/4 cup stock to form paste
• 1 tablespoon sesame oil
• 3 tablespoons rice vinegar
• 1/2 teaspoon chili paste or cracked black pepper
• 2 thinly slivered scallions (green and white parts)
• 1/2 cup fresh cilantro leaves, chopped

1. Soak mushrooms and lily flowers in boiling hot water for 20 minutes.
2. Drain and reserve soaking liquid.
3. In a large pot, combine soaking liquid and chicken stock.
4. Bring to a boil and season with salt.
5. Simmer 5 minutes, add tofu, exotic mushrooms and bok choy.
6. Slowly add egg to soup, stirring gently.
7. Then add pork or chicken.
8. Cover and cook about 5 minutes.
9. Stir a little of the hot stock into cornstarch paste and add this mixture to the soup.
10. Cook another 2 minutes.
11. Stir in sesame oil, vinegar, and chili paste or black pepper.
12. Sprinkle with scallions and cilantro, serve immediately

chinese black mushrooms, shiitake mushrooms, dried chinese lily buds, chicken stock, salt, fresh firm, baby bok choy, egg, lean pork, cornstarch, sesame oil, rice vinegar, chili paste, scallions, fresh cilantro

Taken from www.foodnetwork.com/recipes/hot-and-sour-soup-recipe3.html (may not work)