Ingredients
2 dried cloud ear mushrooms, about 20 g (3/4 oz) dried day lily flowers, 2 to 3 tomatoes, 1 can each of clear chicken broth and water, 2 eggs, and 1/2 tablespoon oil.
Seasonings
Salt 3/4 teaspoon, sugar 1/3 teaspoon, pepper to taste.
Instructions
1. Wash the tomatoes, cut them into pieces and remove the seeds; soak the cloud ear fungus and dried day lily flowers in water for about 1 hour, then wash them; cut the cloud ear fungus into small pieces, trim off the hard ends of the day lily flowers, soak them in hot water for 5 minutes, and drain well.
2. Heat oil in a wok, briefly sauté the tomatoes, then add clear chicken broth and water along with seasonings, cloud ear fungus, and dried daylily buds. Bring to a boil and cook for a short while, then stir in beaten eggs and mix well. Serve immediately. This light and flavorful soup suits all tastes.