Ingredients

• Wood ears - half a pack, soak in water at least 2 hours
• Golden lily flower (get from Chinese grocery store)
• Shittake mushrooms - one small box, can substitute any other mushrooms
• Bamboo shoots - half can, drain water
• 1/3 pound ground pork marinated in 1 tbs soy 1 tbs wine 1 tsp corn starch
• 1 package firm tofu
• 2 32 oz containers chicken broth
• 3 eggs, scrambled
• 1-2 tbs diced garlic
• 1-2 tbs diced/ground ginger
• 6 diced scallions (3 for soup, 3 for garnish)
• White pepper
• 1/4 cup corn starch, mixed into 1 cup water

Seasoning mix

• 10 tbs soy
• 3 tbs wine
• 4 tbs vinegar
• 4 tbs chili paste

Instructions

• Heat a small amount of oil on medium/high heat
• Add garlic, ginger, and half the scallions, wait for them to sizzle
• Add pork and stir until cooked
• Add chicken broth and remaining veggies (mushrooms, wood ears, lily flower and bamboo shoots)
• When soup starts bubble, add seasoning mix
• Bring to a boil and then reduce heat to low
• Add 4 cups water (if changing size, keep a 1:2 ratio of water to broth)
• Add a generous amount of white pepper to taste
• Let simmer at least 5-10 mins
• Add tofu
• Add corn starch/water mix gradually to thicken. You may not need all of it
• Turn off heat and immediately add eggs and gradually stir in
• Let simmer another 5 mins
• Garnish with scallions and serve