4 cups chicken broth
2 Tbs chopped garlic
20 pieces Tiger Lily (get at Oriental Market) they are dried and last a LONG time
1/2 to 1 cup ****take mushrooms - I get the dried ones - they last a long time
1/2 lb Extra Firm Tofu
1/4 lb pork or chicken cut into bites
1 egg beaten
3 Tbs cornstarch dissolved in 3 Tbs water
Seasonings:
1 1/2 Tbs soy sauce
1 tsp salt
2 1/2 Tbs white vinegar
1 Tbs hot oil (check at grocery store in the oriental section - it's call "Hot Oil" - usually red. It's NOT Franks RedHot or Tabasco sauce!)
1 Tbs sesame oil

Soak Tiger Lilies in water for about 1/2 hour. Cut down middle and remove "grit" and hard parts. Cut ****take mushrooms to chunks. Cut tofu into ~1" cubes.

Bring broth and garlic to a boil. Add tofu, lilies, mushroom, pork/chicken and all seasonings EXCEPT sesame oil to broth. Turn down and let simmer until meat is cooked - the longer, the better (I usually let it cook for an hour or two). Bring to a boil and add cornstarch mix. While stirring well, slowly add the beaten egg so it cooks into thin shreds. Add sesame oil, turn down and simmer for about 10 minutes.

For more "hot" soup - add more hot oil. For more "sour" add more vinegar. You can really mess around with ingredients - I never go by the recipe, some times I want a whole ton of meat, or more ****take mushrooms etc. It's pretty forgiving.