Soak the mushrooms and tiger-lily buds in 1/4 cup warm water for 20 minutes. Drain. Shred mushrooms.

Cut the fresh bean curd into slices 1" x 1/4" x 1/4".

Beat the egg.

Dissolve the 2 tablespoons cornstarch in 3 tablespoons cold water.

Cooking Procedures:

In a saucepan bring to boil the chicken broth with pork shreds, bamboo shoots, fungi, mushroom shreds, tiger-lily buds and bean-curd slices, and boil for 10 minutes.

Add 1 teaspoon soy sauce, 1/2 teaspoon sugar, 1 teaspoon salt, 2 tablespoons vinegar, 1/4 teaspoon pepper and 1/4 teaspoon monosodium glutamate.

Thicken with the cornstarch. Turn off heat and immediately add the beaten eggs. Gently stir a few times.

Add 1 teaspoon sesame-seed oil just before serving to complete the exotic quality of the soup.

Tips:

Tree ears must always be soaked in warm water before using. The 1/4 cup called for in this recipe is measured after the fungi are soaked. To measure before soaking, allow about 2 tablespoons.

The quantity of pepper and vinegar may be increased or decreased according to individual taste. The Msg may be omitted entirely.