Lily Flowers and Cloud Ears Soup

Ingredients

• 1 1/2 oz dried lily flowers, soaked and halved
• 1/4 oz dried cloud ears, soaked and rinsed
• 10 oz braised sliced bamboo shoots, drained
• 8 oz firm tofu, thinly sliced
• 6 cups vegetable broth
• 1 tsp salt, or to taste
• 1/2 tsp sugar
• 2 Tbsp toasted sesame oil
• 1/4 tsp ground white pepper
• 1 large egg, lightly beaten
• 3 green onions, sliced

Directions

1. Bring broth to a boil. Add lily flowers, cloud ears, bamboo shoots, salt, sugar, sesame oil, and white pepper; boil 2 minutes.
2. Add tofu and simmer 2 minutes.
3. Slowly pour in beaten egg while stirring gently. Add green onions and serve.