Mandarin Hot and Sour Soup

Ingredients:

• 8 cups Soup stock -- 6-8 cups
• 1/4 pound Pork -- lean
• 1/2 each Square bean curd (optional)
• 1/4 cup Shredded bamboo shoot
• 3 each Dried black mushrooms 2-3*
• 2 tablespoons Sliced can button mushrooms
• 4 each Dried wood ears (optional)*
• 2 each Stalks green onion -- chopped
• 1 each Slice cooked ham -- shredded**
• 4 tablespoons Vinegar
• 1 teaspoon Chili Oil (optional)
• 1/4 Hite pepper
• 3/4 teaspoon Salt
• 1/2 teaspoon Sesame oil
• 1/2 teaspoon Sugar
• 1 tablespoon Soy sauce
• 2 each Eggs lightly beaten
• 3 tablespoons Cornstarch in 3 T water

Preparation:

• 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.