Sour Spicy Broth (Print Version)

# Ingredients:

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

# Instructions:

01 - Let the mushrooms and lily stems soak in warm water for about 60 minutes till soft. Tear the stems apart and slice the mushrooms.
02 - Cut the pork into thin pieces, slicing against the grain. Toss it with cornflour, oil, and water.
03 - Cut bamboo shoots, tofu, and the carrot into thin strips. Whisk the egg.
04 - Bring the broth to a boil, then simmer with the pork, mushrooms, lily stems, and the veggies for 2 minutes.
05 - Pour in the cornstarch mixture, then gently add the egg and tofu in a circular motion.
06 - Mix in vinegar, soy sauce, sesame oil, and white pepper. Add fresh herbs if you like.

# Notes:

01 - Great option for vegetarians if modified
02 - Make sure to season just before serving
03 - Allow some time to soak the dried ingredients first

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