8 c Soup stock
1/4 lb Lean pork, shredded
2 Dried black mushrooms,
-soaked and shredded 2 sl To 3 sl of ginger
2 To 3 dried wood ears, soaked
-and shredded (opional) 1/2 Square bean curd, cut into
-1/4 x 2 in strips (opional) 1/4 c Shredded bamboo shoots
2 tb Mushrooms, sliced
1 sl Cooked ham, shredded
-(opional) 1/2 c Vinegar
1 ts White pepper
3/4 ts Salt
1 ts Sesame oil
3/4 ts Sugar
1 tb Dark soy sauce
1 ts Chili oil (opional)
2 Eggs, lighty beaten
1 Stalk green onion, shredded
4 tb Cornstarch in 3 tbs water
1. Bring soup stock to a boil in a large pot and add shredded pork,
black mushrooms, ginger and wood ears. Cook for 2-3 minutes; discard ginger. 2. Add remaining ingredients, excekpt cornstarch, eggs and green onion. Reduce heat and simmer 2 minutes. Add cornstarch solution and cook until thickened and clear. 3. Remove from heat and slowly stir in beaten eggs. Garnish with green onion. Serve immediately.