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.