Sour Spicy Broth (Print Version)

# Ingredients:

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

# Instructions:

01 - Let mushrooms and lily buds sit in warm water for an hour to rehydrate. Tear the lily buds and slice the mushrooms.
02 - Cut the pork thinly across the grain. Combine with cornstarch, oil, and water.
03 - Slice tofu, bamboo shoots, and carrots into strips. Whisk the egg well.
04 - Bring the broth to a boil, then throw in the pork, veggies, mushrooms, and lily buds. Let it simmer for 2 minutes.
05 - Pour in the cornstarch mixture to thicken, then gently add the egg and tofu while swirling.
06 - Mix in vinegar, soy sauce, sesame oil, and white pepper. Sprinkle with herbs if you like.

# Notes:

01 - Suitable for vegetarians if modified
02 - Add seasoning right before eating
03 - Rehydrate dried bits ahead of time

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