Hot and Sour Soup

Recipe inspired by New England Soup Factory Cook Book

Ingredients

8 cups Chicken stock ( home maid )
1/4 cup dried wood ear mushrooms ( chopped )
1/2 cup dried lily buds
Lily buds are hard to find. Here is a link to what they look like.
http://www.templeofthai.com/food/chinese/lilybuds-3400000300.php
1 1/2 cups sliced shitake mushrooms
2 large eggs, lightly beaten
6 tablespoons balsamic vinegar
1/4 cup dark soy sauce
2 tablespoons red chile paste ( Sriracha )
1 cup diced tofu
1 cup julienned bamboo shoots
1 bunch scallions, thinly sliced
2 tablespoons toasted sesame oil
4 tablespoons cornstarch dissolved in 4 tablespoons cold water
Cilantro to top the soup with

In a stockpot combine the chicken stock and wood ear mushrooms. Bring to a boil over high heat. Add the lily buds and shitake mushrooms. Reduce the heat to medium and simmer for 5 minutes.

While the mixture is still simmering, whisk in the beaten eggs until cooked into threads.

Add the vinegar, soy sauce, chile sauce, tofu, bamboo shoots, scallions, sesame oil, and cornstarch-water mixture. Return to a boil. Cook for 1 minute and remove from the stove.

Serves 8