How to Make Hot and Sour Soup
In a large nonreactive saucepan, combine the chicken stock, lily buds, mushrooms, bamboo shoots, ginger and salt. Cover and bring to a boil over moderately high heat. Reduce the heat and simmer for 10 minutes. Stir in the vinegar and 1 1/2 teaspoons red pepper and boil over moderately high heat for 2 minutes.