Cantonese Hot and Sour Soup

Ingredients

2 eggs lightly beaten
10 cloud ear mushrooms
1/2 c. dried bean curd skin
1/3 c. thin sliced raw shrimp
6 tiger lily buds, soaked, chopped
2 quarts. homemade chicken broth
1 1/2 Tbsp Chinese hot chili oil
2 tsps sesame oil
3 Tbsp cornstarch in 3 Tbsp water
2 large shiitake mushrooms
1/2 cake of tofu thinly sliced
1/3 thin sliced pork loin
1/3 c. thin sliced chicken breast
1-5"x7" sheet of nori seaweed
1 green onion stalk minced
3 Tbsp rice wine vinegar
2 tsps dark soy sauce
2 Tbsp peanut oil

Instructions

Soak mushrooms in hot water if dried. Slice mushrooms as thinly as possible. Stir fry meat and shrimp in a hot wok with the peanut oil. Add mushrooms and their water. Add chicken broth, tofu, bean curd skin, tiger lily buds, and nori. Add rice wine vinegar, sesame oil, hot chili oil, soy sauce and cornstarch in water. Bring to a boil. Slowly pour in egg. Serve immediately.