Soak 1/2 cup dried cloud ears in 1 cup cold water for 30 minutes to soften.

Soak 1/2 cup lily buds in 1 cup cold water for 30 minutes to soften.

Rinse 16 ounces firm tofu, cut into 1/2-inch cubes and set aside.

Rinse 8 ounces fresh shiitake mushrooms. Remove and discard the mushrooms stems.

Thinly slice the mushrooms caps and set aside.

Rinse 1/2 cup bamboo shoots and set aside.

Shred 1 tablespoon ginger and set aside.

Finely mince 4 to 6 tablespoons scallions and set aside.

Beat 4 large eggs and set aside.

Drain the cloud ears after they have softened, remove any hard spots, cut them in half and set aside.

Drain the lily buds after they have softened, remove the hard ends, tie them into knots and set aside.

In a small bowl, combine 4 tablespoons cornstarch, 4 tablespoons Chinkiang vinegar and 4 tablespoons soy sauce until cornstarch is dissolved.

Set aside 1 lime (or squeeze it and set the juice aside).

Set aside (or measure out) 4 teaspoons sesame oil.

Set aside (or measure out) 1 teaspoon sugar.

Set aside (or measure out) 1 teaspoon white pepper.

Set aside (or measure out) 4 tablespoons chili garlic sauce.

In a 2-quart saucepan, bring 12 cups of chicken broth to a boil over high heat.

While stirring the soup in one direction, slowly pour in the beaten eggs in a thin stream.

Add the cloud ears, lily buds, tofu, mushrooms, bamboo shoots, and ginger; and return to a boil.

When soup returns to a rolling boil, stir in the cornstarch mixture, stirring constantly until thickened (about 1 to 2 minutes).

Add 4 teaspoons sesame oil.

Add 1 teaspoon sugar.

Add 1 teaspoon white pepper.

Add 4 tablespoons chili garlic sauce, or to taste

Taste, and adjust the vinegar and pepper if desired.

Add the scallions.

Serve immediately.