Cut ham into very fine shreds, slice mushrooms thinly, cut pork, pickles, and bamboo shoots into very fine shreds. Place chicken stock, wine and salt into large pan, bring to boil, boil uncovered for 5 minutes. Remove pan from heat. Place corn starch and water into bowl, stir until well combined. Gradually add mixture to chicken stock, stir until combined. Return pan to heat, stir until soup comes to boil, reduce heat, add ham, mushrooms, pork, pickles and bamboo shoots. Stir until mixed. Simmer uncovered for 5 minutes. Stir in vinegar and oil. Beat eggs and gradually add to chicken stock, stirring constantly. Add chopped shallots, add bean curd cut into 1/2 inch cubes. Simmer 3 minutes. Spoon into individual bowls, top with a tsp of soy sauce. Posted to recipelu-digest Volume 01 Number 656 by "Diane Geary."
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|Serving Size: 1 Serving (4419g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1884 (60%)|
|Amt Per Serving||% DV|
|Total Fat 209.4g||279 %|
|Saturated Fat 70.9g||354 %|
|Monounsaturated Fat 100g|
|Polyunsanturated Fat 26.7g|
|Cholesterol 595.8mg||183 %|
|Sodium 9142.3mg||315 %|
|Potassium 5705.2mg||150 %|
|Total Carbohydrate 156g||46 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 148.6g|
|Protein 148g||211 %|
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Calories per serving: 3166
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