Sour Hot Broth (Print Version)

# Ingredients:

01 - 5g dried wood ear mushrooms
02 - 5 dried shiitake mushrooms
03 - 20 dried lily bud strands
04 - 80g pork (lean)
05 - 1 teaspoon water (more for slurry)
06 - 1/2 teaspoon cornstarch (plus extra for slurry)
07 - 1/2 teaspoon neutral oil for cooking
08 - 50g bamboo shoots
09 - 40g carrots
10 - 1 egg
11 - 100g soft tofu
12 - 1000ml vegetable or chicken broth
13 - 1 tablespoon soy sauce (light)
14 - 3 tablespoons black vinegar made from rice
15 - 1/2 teaspoon sesame oil
16 - 1/2 teaspoon ground white pepper

# Instructions:

01 - Let the mushrooms and lily buds sit in warm water for an hour to soften. Rip the lily buds and slice the mushrooms.
02 - Cut the pork into thin slices against the grain. Combine it with water, cornstarch, and oil.
03 - Cut the carrots, bamboo shoots, and tofu into thin strips. Whisk the egg.
04 - Bring the broth to a boil, then toss in the pork, mushrooms, vegetables, and lily buds. Let it gently simmer for 2 minutes.
05 - Pour the cornstarch slurry into the soup. Add the tofu and the egg slowly, stirring in circles.
06 - Mix in the vinegar, soy, sesame oil, and white pepper. Sprinkle with herbs for garnish.

# Notes:

01 - Swap ingredients to make it vegetarian
02 - Add seasonings right before eating
03 - Remember to soak dried items beforehand

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