Hot and sour soup

	4 cups chicken broth		2 tbs cornstarch
					1/4 cup water
	3 cloud ear mushrooms
	3 Chinese mushrooms		1 egg
	20 lily buds
					2 tsp sesame oil
	1 small pkg tofu		1 scallion (optional)

	3 tbs white vinegar		bamboo shoots, etc. (optional)
	1 tbs soy sauce
	1 tsp sugar
	1 tsp white pepper

(1) Wash cloud ear mushrooms, Chinese mushrooms, and lily buds and
    soak in warm water for 30 minutes.  Remove hard stems and shred.
(2) Cut tofu into 1/2" cubes.  
(3) Mix vinegar, soy sauce, sugar, and pepper in a cup.
(4) Mix cornstarch and water in another cup.
(5) Beat egg.
(6) Cut scallions into small pieces.

(a) Mix chicken broth, mushrooms, and lily buds in a soup pan.  Boil
    for 8 minutes over medium heat.
(b) Add tofu.  Add vinegar mixture.  Mix and cook 30 seconds.
(c) Add bamboo shoots, etc.
(d) Add cornstarch mixture.  Cook and stir for 1 minute.
(e) Remove from heat and add egg, drop by drop.
(f) Mix in sesame oil and scallions.