Recipe courtesy of Kathleen Daelemans
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Total:
53 min
Prep:
15 min
Inactive:
20 min
Cook:
18 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Soak mushrooms and lily flowers in boiling hot water for 20 minutes. Drain and reserve soaking liquid. 

In a large pot, combine soaking liquid and chicken stock. Bring to a boil and season with salt. Simmer 5 minutes, add tofu, exotic mushrooms and bok choy. Slowly add egg to soup, stirring gently. Then add pork or chicken. Cover and cook about 5 minutes. 

Stir a little of the hot stock into cornstarch paste and add this mixture to the soup. Cook another 2 minutes. 

Stir in sesame oil, vinegar, and chili paste or black pepper. Sprinkle with scallions and cilantro, serve immediately.

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