MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Soups/stews
       Yield: 6 servings
       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
     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