Authentic Chinese Hot and Sour Soup

Season the broth: Add the salt, sugar, minced dried chilies, white pepper, dark soy sauce, light soy sauce, and sesame oil to the pot. Stir well to combine.

Add the vegetables and tofu: Stir in the prepared lily flowers, wood ears, shiitake mushrooms, and bamboo shoots. Bring the soup back to a simmer, then add both types of tofu and the white vinegar.

Thicken the soup: In a small bowl, whisk together 1/3 cup cornstarch and 1/4 cup water to create a smooth slurry. While stirring the soup in a steady circular motion to create a whirlpool, slowly drizzle in the slurry. Continue stirring until the soup thickens and returns to a simmer.

Create egg ribbons: With the soup at a gentle simmer, stir slowly in a circular motion once more. Gradually drizzle the beaten egg into the moving soup to create delicate, silky ribbons. Avoid over-stirring at this stage to keep the ribbons intact.

Garnish and serve: Taste and adjust the seasoning, adding more white pepper for heat or vinegar for sourness if desired. Ladle into bowls and garnish with freshly chopped scallions.