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1
In a small bowl, cover the lily buds with boiling water and let stand until softened, about 10 minutes.
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2
Cut off and discard the tough tips.
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3
In another small bowl, cover the dried tree ear fungus with boiling water and let stand until softened, about 20 to 30 minutes.
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4
Rinse and coarsely chop.
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5
Meanwhile, in a large saucepan, bring the broth to a boil.
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6
Add the vinegar, soy sauce and salt.
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7
In a small bowl, whisk the cornstarch with 3 tablespoons of water, then add the mixture to the boiling broth, stirring constantly.
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8
Let the broth return to a simmer and cook until soup thickens, about 3 to 4 minutes.
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9
Beat the eggs with a pinch of salt.
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10
Bring the soup to a full rolling boil, and using a circular motion, pour the beaten eggs into the soup.
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11
Wait 5 seconds, then turn off the heat and stir the pot to distribute the eggs throughout the soup.
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12
Add the lily buds, tree ear fungus, bamboo shoots, chicken, tofu and white pepper.
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13
Simmer over medium heat until the flavors meld, about 2 minutes.
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14
Season with soy sauce, vinegar and salt.
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15
Divide the soup among 4 bowls.
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16
Drizzle each with sesame oil and garnish with scallion and cilantro.
