Hot and Sour Mandarin Soup

• 8 cups stock
• 1/4 pound pork lean, shredded
• 2 each mushrooms, black trumpet dried, soaked and shredded
• 2 slices ginger
• 2 each wood ears dried, soaked, shredded
• 1/2 each bean curd square, 1/4 by 2 inch strips (opional)
• 1/4 cup bamboo shoots shredded
• 2 tablespoons mushrooms sliced
• 1 slice ham cooked, shredded
• 1/2 cup vinegar
• 1 teaspoon white pepper
• 3/4 teaspoon salt
• 1 teaspoon sesame oil
• 3/4 teaspoon sugar
• 1 tablespoon soy sauce, dark
• 1 teaspoon hot chili pepper oil
• 2 large eggs lighty beaten
• 1 Stalk scallions, spring or green onions shredded
• 4 tablespoons cornstarch in 3 tablespoons water

1. Bring soup stock to a boil in a large pot and add shredded pork, black mushrooms, ginger and wood ears.
2. Cook for 2 to 3 minutes; discard ginger.
3. Add remaining ingredients, except cornstarch, eggs and green onion.
4. Reduce heat and simmer 2 minutes.
5. Add cornstarch solution and cook until thickened and clear.
6. Remove from heat and slowly stir in beaten eggs.
7. Garnish with green onion.
8. Serve immediately.

stock, pork lean, mushrooms, ginger, curd square, bamboo shoots, mushrooms, ham, vinegar, white pepper, salt, sesame oil, sugar, soy sauce, hot chili pepper oil, eggs, stalk scallions, cornstarch

Taken from recipeland.com/recipe/v/hot-sour-mandarin-soup-35264 (may not work)