---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Mandarin Hot and Sour Soup
  Categories: Soups/stews, Pork/ham, Chinese
       Yield: 4 servings
  
       8 c  Soup stock, 6-8 cups              1/4 lb Pork, lean
     1/2 ea Square bean curd (optional)       1/4 c  Shredded bamboo shoot
       3 ea Dried black mushrooms 2-3*          2 tb Sliced can button mushrooms
       4 ea Dried wood ears (optional)*         2 ea Stalks green onion, chopped
       1 ea Slice cooked ham, shredded**        4 tb Vinegar
       1 ts Chili oil (optional)              1/4 ea Hite pepper
     3/4 ts Salt                              1/2 ts Sesame oil
     1/2 ts Sugar                               1 tb Soy sauce
       2 ea Eggs lightly beaten                 3 tb Cornstarch in 3 t water
  
   * Soaked and shredded. ** Optional Bring soup stock to a boil, add
   shredded pork, black mushrooms and wood ears. Cook 2-3 minutes. Add
   remainder of ingredients and seasonings (except cornstarch, eggs, and green
   onion) reduce heat and simmer for 2 minutes. Thicken with cornstarch and
   turn off heat. Slowly pour in beaten eggs in a thin stream while stirring.
   Serve immediately. Garnish with green onion.
   If soup is to be prepared ahead of time, do not add cornstarch and eggs
   until serving time. Otherwise the egg will be overcooked and spoil the
   appearance. Soup should be quite hot and sour. Adjust the hotness with
   varying amount of white pepper and the sourness with different amounts of
   vinegar.
  
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