Place cloud ears and lily buds in separate bowls. Pour about 1/2 cup cold water over each and soak for 30 minutes to soften. When softened, drain each, discarding water. Remove and discard any hard spots from the cloud ears; cut cloud ears in half. Remove and discard the hard end from the lily buds, tie buds into knows. Cut the tofu into 1/2 inch cubes.

Ina a 2-quart saucepan, bring chicken broth to a boil over high heat. Add the cloud ears, lily buds, tofu, pork, and bamboo shoots. Return to a gentle boil. In a small bowl, combine cornstarch, vinegar and 1 tablespoon water. When soup returns to a rolling boil, stir in cornstarch mixture, stirring constantly until thickened, about 1 to 2 minutes. Remove from heat and stir in egg, green onions, sugar and pepper.

Serve immedately.

the lily) can be found at most Asian grocery stores. All other Chinese ingredients are available in the Chinese section of most grocery stores.

Per serving: Cal 288 (28% fat) Fat 9 g (2 g sat) Fiber 1 g Choi 63 mg Sodium 1, 046 mg Carbs 45 g Calcium 107 mg

"Scanned by Bobbie Beers"

Per serving: 75 Calories (kcal); 2g Total Fat; (30% calories from fat); 6g Protein; 6g Carbohydrate; 47mg Cholesterol; 778mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates