Chinese Hot And Sour Soup

• 1/4 c. dried cloud ears
• 1/4 c. lilybuds
• 1/4 c. Chinese mushrooms
• 1 cake tofu (optional)
• 3 c. beef stock
• 2 Tbsp. cornstarch
• 1/2 c. cold beef stock
• 1 Tbsp. soy sauce
• 1/2 tsp. black pepper
• 1 egg
• 1 tsp. water
• 2 Tbsp. vinegar
• 1/2 tsp. sesame oil
• 1/2 tsp. chili oil

1. Cover first 3 ingredients with water; soak for 20 minutes. Drain and squeeze dry.
2. Cut mushrooms and tofu into slivers and add to beef stock, along with cloud ears and lilybuds.
3. Bring to a boil; simmer 10 minutes.
4. Mix cornstarch with the cold beef stock and stir into the soup until the mixture becomes thickened and clear.
5. Add soy sauce, pepper and vinegar.
6. Set aside until ready to serve.
7. Heat to simmering.
8. Mix egg with water and pour into soup.
9. Float oils on top of soup.
10. Serve immediately.

cloud ears, lilybuds, chinese mushrooms, cake, beef stock, cornstarch, cold beef stock, soy sauce, black pepper, egg, water, vinegar, sesame oil, chili oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=322059 (may not work)