Bring the stock to a boil. Add pork, ginger, black mushrooms, and wood ear. Cook 2-3 minutes. Discard the ginger. Add remaining ingredients, except the scallion, eggs, and cornstarch paste. Reduce heat and simmer a couple minutes. Add cornstarch paste and cook until thick but clear. Remove from heat and drizzle in eggs, stirring to make threads. Garnish with scallions before serving. Notes -I tend to mix and match among the best ideas from various recipes, including these, when I make it. For example, the first recipe is the better one, I think, but I like the extra vinegar, dark soy and white (vs black) pepper from the second. Some recipes use red pepper flakes or chopped red peppers. I dont like the taste in this soup -its hot, but the wrong sort of hot to my mind. However, you can add a tsp or so, if desired. I do usually add more white or black pepper than is given, though. Posted to EAT-L Digest by Kim Malo
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|Serving Size: 1 Serving (675g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 530 (62%)|
|Amt Per Serving||% DV|
|Total Fat 58.9g||78 %|
|Saturated Fat 16.8g||84 %|
|Monounsaturated Fat 22.7g|
|Polyunsanturated Fat 10.6g|
|Cholesterol 2115mg||651 %|
|Sodium 1205.3mg||42 %|
|Potassium 746.7mg||20 %|
|Total Carbohydrate 16.9g||5 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 15.5g|
|Protein 64.4g||92 %|
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Calories per serving: 854
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