1/4poundpork, lean, cut into 1/4 inch dice, or julienned
6Chinese mushrooms, dried, soaked for three hours, drained, and cut into julienne strips
1/4cupwhite vinegar, more or less to taste
5tablespoonscornstarch, mixed with 5 tablespoons water
salt, if you find you need it
1/2cupbamboo shoots, cut into a thin julienne
1/4cupdried black fungus, cloud ears soak for one hour, drained and shredded
8ouncestofu, cut into 1/4 inch cubes
Bring the stock to a simmer and add the soy, pork, and mushrooms. Simmer for 10 minutes, then add the pepper and vinegar, and thicken with the cornstarch mixed with water. Taste the soup for seasonings, then add the bamboo, fungus and the bean curd.
Beat the eggs together well. Bring the soup to a simmer again and pour in the eggs in a very thin stream over the surface of the soup. Count to 10, then stir the pot a few times very slowly. You will see that egg threads have formed in the soup.