Muxi Soup

• 5 ounces lean boneless pork
• 1 tablespoon soy sauce
• 2 ounces baby spinach leaves
• 12 teaspoon salt
• 1 tablespoon dried wood ear mushrooms, soaked
• 14 teaspoon white pepper, ground
• 2 eggs, beaten
• 4 teaspoons sesame oil
• 4 cups chicken stock, preferably homemade and unsalted (can substitute vegetable broth)

1. Cut the pork into fine slivers.
2. Wash the spinach well, drain, and cut into 1 1/4 inch (3 cm) slices.
3. Blanch spinach in boiling water briefly and drain.
4. Break the wood ears into small pieces.
5. Heat the stock in a pot.
6. Add the pork, wood ears, soy sauce, salt, and pepper and bring to a boil.
7. Pour in the eggs in a steady stream, stirring the stock with a circular motion so the egg covers the surface.
8. Sprinkle the sesame oil and the spinach on top.
9. Serve immediately.

pork, soy sauce, baby spinach, salt, mushrooms, white pepper, eggs, sesame oil, chicken stock

Taken from www.food.com/recipe/muxi-soup-137702 (may not work)