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.