YIELD: 4 to 6 servings | PREP TIME: 15 minutes | STOVETOP: 35 minutes

• ½ cup dried Chinese black mushrooms
• 24 dried lily buds, tough ends cut off and quartered lengthwise
• 2 quarts Pork Broth with Shiitake Mushrooms and Ginger or Chicken Broth
• 1 (4-by-6-inch) piece kombu, rinsed
• 1 (2-inch) piece fresh ginger, peeled and grated
• 1 teaspoon ground white pepper
• ¼ cup coconut aminos
• ¼ cup coconut vinegar or unseasoned rice vinegar
• 2 tablespoons arrowroot starch
• 2 large eggs, beaten
• 1 tablespoon toasted sesame oil
• ½ cup sliced green onions, for garnish
• Chili oil, for drizzling (optional)

1. Place the dried mushrooms and lily buds in a large bowl, cover with boiling water, and set aside to reconstitute. When the mushrooms are soft enough to cut, drain the liquid and slice the mushrooms thinly.
2. Heat the broth in a large soup pot over medium heat. Add the rinsed kombu and grated ginger and simmer for 20 to 25 minutes. Remove and discard the kombu.
3. Add the rehydrated mushrooms and lily buds, white pepper, coconut aminos, and vinegar and simmer for 5 minutes.
4. In a small bowl, whisk the arrowroot starch with ¼ cup of cool water to create a slurry. Stir the slurry into the soup and simmer for an additional 5 minutes.
5. While stirring, slowly pour in the beaten eggs.
6. Add the toasted sesame oil and turn off the heat.
7. Serve garnished with sliced green onions and a drizzle of chili oil, if desired.

Chef’s Tip: Chinese black mushrooms, dried lily buds, and kombu can be found at Asian markets.
Egg-Free Modification: Omit the eggs.