Mandarin Hot and Sour Soup

• 8 cups stock 6-8 cups
• 1/4 pound pork lean
• 1/2 square bean curd
• 1/4 cup bamboo shoots shredded
• 3 each mushrooms, black trumpet dried
• 2 tablespoons mushrooms, button canned, sliced
• 4 each wood ears dried
• 2 stalks scallions, spring or green onions chopped
• 1 slice ham cooked, shredded
• 4 tablespoons vinegar
• 1 teaspoon hot chili pepper oil
• 1/4 each black pepper hite
• 3/4 teaspoon salt
• 1/2 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1 tablespoon soy sauce, tamari
• 2 large eggs lightly beaten
• 3 tablespoons cornstarch in 3 t water

1. Bring soup stock to a boil, add shredded pork, black mushrooms and wood ears.
2. Cook 2 to 3 minutes.
3. Add remainder of ingredients and seasonings (except cornstarch, eggs, and green onion) reduce heat and simmer for 2 minutes.
4. Thicken with cornstarch and turn off heat.
5. Slowly pour in beaten eggs in a thin stream while stirring.
6. Serve immediately.
7. Garnish with green onion.

pork lean, curd, bamboo shoots, mushrooms, mushrooms, stalks scallions, ham, vinegar, hot chili pepper oil, black pepper, salt, sesame oil, sugar, soy sauce, eggs, cornstarch

Taken from recipeland.com/recipe/v/mandarin-hot-sour-soup-43554 (may not work)