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.