Hot & Sour Soup

• 2 (14 1/2 ounce) cans chicken broth
• 1 cup diced tofu (bean curd)
• 1 cup sliced green onion (scallions, 2 bunches)
• 2 tablespoons cornstarch
• dried wood ear mushrooms (1 1/2 oz.)
• 34 cup dried lily buds
• 14 lb lean pork, cut into matchstick strips
• 14 cup bamboo shoot, cut into matchstick strips
• 1 12 cups water
• 2 eggs, beaten
• 4 tablespoons rice or 4 tablespoons white vinegar
• 4 teaspoons pure sesame oil
• 116 teaspoon cayenne pepper (or less)
• 2 tablespoons soy sauce

1. In a large bowl soak the dried woodear mushrooms in hot water at least 1 hour or until soft.
2. In a 2-quart saucepan over medium-high heat, heat broth, pork, bamboo shoots, softened woodear mushrooms, dried lily buds, tofu and green onions.
3. In a small cup blend the cornstarch smoothly with water.
4. Gradually stir the cornstarch mixture into the broth mixture.
5. Heat to boiling, stirring constantly until mixture thickens slightly.
6. Remove from heat.
7. Slowly pour the beaten eggs into the soup, while stirring gently in one direction.
8. Stir in the remaining ingredients before serving.

chicken broth, green onion, cornstarch, mushrooms, lily buds, lean pork, bamboo shoot, water, eggs, rice, sesame oil, cayenne pepper, soy sauce

Taken from www.food.com/recipe/hot-sour-soup-185786 (may not work)