1 : Soak wood ear mushrooms, shiitake mushrooms, and dried lily flowers in hot water for one hour to rehydrate them.
2 : Cut the tofu into thin strips along with the rehydrated ingredients.
3 : In a large pot, add chicken broth and bring it to a boil over high heat.
4 : Once the broth is boiling, add shiitake mushrooms, lily flowers, bamboo shoots, and wood ear mushrooms. Turn the heat to medium and let them cook for 4-5 minutes.
5 : Add the tofu and the seasoning sauce. Stir to mix well.
6 : With the soup on simmer, slowly add the cornstarch slurry as you stir in a circular motion.
7 : Continue simmering until the soup thickens.
8 : Pour the beaten egg slowly and let it sit for 20 seconds before stirring.
9 : Turn off the heat and drizzle sesame oil and garnish with scallions. Enjoy!
