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Ingredients
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40 dried lily buds (about 1/2 ounce) (see Note)
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1/4 cup small dried tree ear mushrooms (see Note) or dried shiitake mushroom caps
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5 cups unsalted chicken stock or canned low-sodium broth
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1/2 cup drained canned bamboo shoots, rinsed and julienned
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2 teaspoons minced peeled fresh ginger
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1/2 teaspoon kosher salt
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3 tablespoons red wine vinegar
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1 teaspoon crushed red pepper
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3 tablespoons cornstarch
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3 tablespoons water
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1 large egg
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1 large egg white
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4 ounces firm tofu, drained and cut into 1/3-inch cubes
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2 1/2 tablespoons soy sauce
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1 teaspoon toasted sesame oil
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2 tablespoons thinly sliced scallions (from 1 medium scallion)
Directions
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Place lily buds and mushrooms in a small bowl, and add very hot water to cover by 1 inch. Let soak until softened, about 30 minutes. Drain and rinse thoroughly. Trim and discard tough ends from buds, and cut in half crosswise. Coarsely chop mushrooms.
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Stir together lily buds, mushrooms, chicken stock, bamboo shoots, ginger, and salt in a large nonreactive saucepan over high. Cover and bring to a boil. Reduce heat to medium, and simmer 10 minutes. Stir in vinegar and red pepper; increase heat to medium-high, and boil mixture 2 minutes.
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Whisk together cornstarch and 3 tablespoons water in a small bowl. Whisk cornstarch mixture into chicken stock mixture in a slow, steady stream; cook 1 minute. Beat together egg and egg white in a medium bowl. Pour egg mixture into chicken stock mixture in a slow, steady stream, stirring gently. Stir in tofu, soy sauce, and sesame oil, and cook, stirring occasionally, until warmed, about 2 minutes. Sprinkle with scallions before serving.
Notes
Find dried lily buds and dried tree ear mushrooms at Asian markets.