INGREDIENTS
40
dried lily buds (about 1/2 ounce) (see Note)
1/4 cup
small dried tree ear mushrooms (see Note) or dried shiitake mushroom caps
5 cups
unsalted chicken stock or canned low-sodium broth
1/2 cup
drained canned bamboo shoots, rinsed and julienned
2 tsp
minced peeled fresh ginger
1/2 tsp
kosher salt
3 tbsp
red wine vinegar
1 tsp
crushed red pepper
3 tbsp
cornstarch
3 tbsp
water
1
large egg
1
large egg white
4
ounces firm tofu, drained and cut into 1/3-inch cubes
10 1/2 tbsp
soy sauce
1 tsp
toasted sesame oil
2 tbsp
thinly sliced scallions (from 1 medium scallion)