Step 1

Soak wood ear mushrooms, lily flowers (optional), and the mandarin peel for 30 minutes to 1 hour. After soaking they should fluff up. Give them a rinse. Slice the mushroom and flowers thinly. Make sure to slice the mandarin peel very thinly!

Step 2

Slice the tofu in strips. Set aside.

Step 3

In a large pot, boil 5 cups of water on medium-high heat. Once the water is boiling, add the wood ear mushrooms, lily flowers, mandarin peel, tofu, and bamboo shoots. Cook for 5 minutes.

Step 4

While the soup is cooking, beat two eggs and set aside. Make corn starch slurry by mixing 2 tablespoons of corn starch with 1/4 cup water and set aside.

Step 5

Start adding flavor to the soup. Add 1/3 cup low sodium soy sauce, 2 tablespoon dark soy sauce, 1.5 tablespoon mushroom bouillon, 1 tablespoon sugar, 1.5 tablespoon siracha hot sauce, 1 teaspoon white pepper, 1/2 cup white vinegar, and 2 tablespoons sesame oil. Mix everything together and cook for 3-5 minutes.

Step 6

Mix cornstarch slurry and slowly add in the soup. Continue to stir while adding.

Step 7

Add beaten eggs to the soup and continue to stir while adding. Serve while hot. Hope you enjoy!