Step 1

In separate bowls, soak the dried lily flowers, wood ears, and shiitake mushrooms in 1 cup of hot water each for 1 hour, until hydrated. Reserve the shiitake mushroom soaking water.

Step 2

Trim the tough ends off the lily flowers and cut them in half. Roughly chop the wood ears, and thinly slice the shiitake mushrooms. Cut the spiced tofu into thin 2 inch-long slices. Cut the tofu into ¼ inch thick pieces, also about 2 inches long.

Step 3

Add the stock and strained mushroom soaking water to a large soup pot, and bring to a boil. Add the salt, sugar, dried chili pepper (if using), white pepper, dark soy sauce, light soy sauce, and sesame oil.

Step 4

Next, add the lily flowers, wood ears, shiitake mushrooms, and bamboo shoots. Bring the soup to a simmer, and stir in the spiced tofu, firm tofu, and vinegar.

Step 5

Combine the cornstarch with ¼ cup water to make a slurry. Ensure it’s well-combined, as the cornstarch tends to settle to the bottom of the bowl.

Step 6

Bring the mixture to a simmer and use your soup ladle to stir the soup in a steady circular motion to make a whirlpool while slowly drizzling in the cornstarch slurry. This prevents the cornstarch from clumping. Simmer for another 30 seconds to thicken. (You can make/add more cornstarch slurry if you like your soup thicker, but don’t go overboard!)

Step 7

Taste the soup and adjust seasonings to your preference. Add more white pepper if you like it spicier. You can also add more vinegar, soy sauce, or salt.

Step 8

With the soup simmering/bubbling lightly, stir the soup in a circular motion once again. Slowly pour the beaten egg into the soup in a thin stream. When the egg is cooked, add the scallions, and serve!