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Hot-and-Sour Soup


Total Time : 40 minutes

Makes 4 servings


12 dried lily buds
1/2 ounce dried tree ear fungus (1/4 cup)
1 quart low-sodium chicken broth
2 tablespoons distilled white vinegar, plus more for seasoning
2 tablespoons medium-dark soy sauce, plus more for seasoning
1/2 teaspoon kosher salt
2 tablespoons cornstarch
2 large eggs
1/2 cup shredded bamboo shoots
1/2 cup shredded cooked chicken, pork or ham
3 1/2 ounces shredded spiced thick dry tofu (1 cup)
1 1/2 teaspoons finely ground white pepper
1 tablespoon sesame oil
Chopped scallions and cilantro, for serving



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