My Favorite Soup

Hot and Sour Soup
One quarter cup dried tree ears mushrooms, measured after soaking
2 medium-sized dried Chinese black mushrooms
6 to 8 dried tiger-lily buds (golden needles)
16 ounces bean curd, well drained
One half cup canned bamboo shoots, drained
4 cups chicken broth1 teaspoon salt
1 tablespoon soy sauce
4 ounces ground pork, cut into thin slices about 2 inches long
One quarter teaspoon white pepper
2 - 3 Tbsp. red wine vinegar, according to taste
1 Tbsp. rice wine or dry sherry
2 tablespoons cornstarch mixed with 3 tablespoons water
1 egg, beaten
2 teaspoons sesame-seed oil
1 green onion, sliced
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Cover the mushrooms in a small bowl with warm water. (If you cannot find these specific types of mushrooms, use an equal amount of whatever dried mushrooms you can find)
Let them soak for 30 minutes to soften.
Strain mushroom liquid and reserve.
Cut the mushrooms into one quarter inch slices and set aside.
Slice bean curd and bamboo shoots into one quarter inch slices and set aside.
Place the chicken broth in a large pot.
Add the salt, soy sauce, mushroom liquid, mushrooms, bamboo shoots, and ground pork.
Bring to a boil, then lower heat and simmer soup for 3 minutes.
Add the white pepper, red wine vinegar, rice wine or sherry and bean curd.
Return soup to a boil.
Stir the cornstarch mixture and then add to soup.
Slowly add the beaten egg a little at a time while stirring.
Remove the soup from the heat.
Add the sesame-seed oil and sprinkle soup with green onions to serve.
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The Skinny: Use fat free chicken broth and egg substitute.
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SOURCE: Arcamax Chef