Mandarin Hot and Sour Soup

Ingredients

8 cups chicken stock
1/4 pound lean pork, shredded
2 dried black mushrooms, soaked and shredded
2-3 slices of fresh ginger
2-3 dried Mo-er fungus (cloud ears, tree ears), soaked and shredded
1/4 pound (optional) bean curd (tofu), cut into 2"x1/4"x1/4" pieces
2 tablespoons mushrooms, sliced
1/2 cup vinegar (rice wine vinegar is very good)
1 teaspoon ground white pepper
1 teaspoon sesame oil (the dark brown, roasted type--not clear)
3/4 teaspoon sugar
1 tablespoon dark soy sauce
1 teaspoon chili oil (optional)
2 eggs, lightly beaten
2 green onions, shredded
4 tablespoons cornstarch mixed in 3 tablespoons water

Instructions

Bring soup stock to a boil in a large pot and add shredded pork, black mushrooms, ginger, and Mo-er fungus. Cook 2 to 3 minutes. Discard ginger. Add remaining ingredients, except eggs, green onions, and cornstarch solution. Reduce heat and simmer 2 minutes. Add cornstarch solution and cook until soup is thickened and clear. Remove from heat and slowly stir in beaten eggs. Garnish with shredded green onion. Serve immediately. Serves eight. Remarks: This is delicious and thick. You can add 1 slice of cooked ham, shredded, and up to 3/4 tsp salt (according to taste). The pork can be omitted for an excellent meatless soup. Leftover soup stores well for a few days in the refrigerator.