Chinese Hot and Sour Soup by This Old Gal

– 1 ounce Dried Woodear Mushrooms (rehydrated)
– 1/2 ounce Dried Lily Flowers (rehydrated)
– 10-14 ounces Firm Tofu, sliced
– 1 teaspoon Sambal Oelek Ground Chili Paste
– 1/2 cup Bamboo Shoots, sliced
– 3 cloves Fresh Garlic (Finelyminced/grated)
– 2 inches Fresh Ginger Root (peeled and grated)
– 1/4 cup Dark Soy Sauce (or regular Soy Sauce)
– 2.5 Quarts Vegetable Stock
– 3 large Eggs (cracked and whisked)
– 1/4 cup Chinkiang Black Vinegar (or apple cider vinegar, Rice Vinegar or White Vinegar)
– 1- 1.5 teaspoon Ground White Pepper
– 1 teaspoon Toasted Sesame Oil (or Pure Sesame Oil)
– 6 Scallions, sliced

Prep Time: 26 min
Cook Time: 4 min
Total Time: 30 min