Ingredients
2 13-3/4 oz. cans chicken broth
4 cloud ears (tree fungus) soaked in hot water 15-30 minutes or until soft, drained, rinsed, shredded
12 golden needles (tiger lily flowers/buds), soaked in cool water for 15 to 20 minutes until soft; discard the hard tips and cut each into 2 or 3 segments
2 dried shitake mushrooms, soaked in warm water 15 minutes or until soft; shred. Save soaking water and add it to pan with chicken broth.
1/4 cup shredded, preserved chili radish or turnip, Szechuan style (available at Oriental grocery stores)
1/2 cup shredded pork
1 package firm tofu, cut into 3/4 inch cubes
2 Tbs. rice vinegar
1 Tbs. soy sauce