Tangy Chinese Broth (Printable Version)

# What You'll Need:

01 - 5 black shiitake mushrooms, dried
02 - 5g wood ear mushroom, dried
03 - 20 strands lily buds, dried
04 - 80g pork, lean cut
05 - 1/2 teaspoon cornstarch and extra for thickening
06 - 1 teaspoon water and extra for thickening
07 - 1/2 teaspoon plain cooking oil
08 - 40g carrot
09 - 50g bamboo shoots
10 - 100g tofu, soft variety
11 - 1 egg
12 - 1000ml stock (chicken or veggie)
13 - 3 tablespoons vinegar, black rice type
14 - 1 tablespoon soy sauce, light
15 - 1/2 teaspoon pepper, white
16 - 1/2 teaspoon oil, sesame

# Preparation Steps:

01 - Put mushrooms and lily buds in warm water for about an hour till they're soft. Cut mushrooms into slices and pull lily buds apart.
02 - Cut pork into thin slices across the grain. Stir together with cornstarch, water and oil to coat.
03 - Cut your carrot, bamboo shoots and tofu into thin strips. Whisk the egg in a bowl.
04 - Get stock to a boil, then drop in pork, mushrooms, lily buds, and veggies. Let it bubble gently for 2 minutes.
05 - Stir in cornstarch mixed with water, then add tofu and pour egg in a swirling pattern.
06 - Mix in vinegar, soy sauce, white pepper and sesame oil. Top with fresh herbs if you want.

# Additional Tips:

01 - Works well as a meatless option
02 - Add flavors right before you eat
03 - You'll need to soak the dry stuff first

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