Extra-Hot Hot and Sour Soup

1. 1

   In a small bowl, cover the lily buds with boiling water and let stand until softened, about 10 minutes.

2. 2

   In another small bowl, cover the dried wood ear mushrooms with boiling water and let stand until softened, about 20 to 30 minutes.

3. 3

   Rinse and coarsely chop.

4. 4

   In a large pot, heat the oil over moderately high heat.

5. 5

   Add the garlic, scallions, ginger, chili flakes and pork and cook, stirring to break up the meat, until no pink remains, about 3 to 5 minutes.

6. 6

   Add the stock and bring to a simmer.

7. 7

   Measure out 1/4 cup of the stock and set aside in a small bowl.

8. 8

   Add the tofu, lily buds, mushrooms, bamboo shoots, vinegar, soy sauce, sesame oil, sriracha, pepper and sugar to the pot and return the soup to a simmer.

9. 9

   Using a circular motion, drizzle in the eggs and stir the soup gently until the eggs are cooked, about 30 seconds.

10. 10

    Stir the cornstarch into the reserved 1/4 cup of stock and then drizzle the mixture into the soup, stirring gently until slightly thickened, about 3 to 4 minutes.

11. 11

    Taste and add more of the vinegar and soy sauce if desired.

12. 12

    Divide into bowls and sprinkle each with a pinch of the crushed red pepper and a drizzle of the chili oil.

13. 13

    Serve with additional chili oil.

* Per serving · 4 servings · Values may vary.