Ingredients:

• 8 cups chicken stock
• 1/4 lb lean pork, julienned
• 2 tablespoons garlic and red chile paste
• 2 tablespoons soy sauce
• 3/4 teaspoon white pepper, ground
• 1/2 cup egg substitute
• 2 tablespoons cornstarch
• 1/2 cup bamboo shoot, julienned
• 1/2 cup water chestnut, sliced
• 1/2 cup carrot, julienned
• 1 cup shiitake mushroom, sliced and stems removed
• 1 cup straw mushroom
• 1 (12 ounce) package cake tofu, 1/4-inch dice
• 1/4 cup white vinegar
• 1 teaspoon sesame oil
• 1/4 cup dried black fungus, soaked for 1 hour
• scallion, finely chopped, garnish

Directions:

1. Bring stock to a simmer.
2. Add soy sauce, pork, mushrooms and chile paste. Simmer for 10 minute.
3. Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu.
4. Simmer 5 minute.
5. Mix cornstarch with 2 tablespoons water and add.
6. Bring back to simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 sec. before stirring in the sesame oil.
7. Serve with a garnish of chopped scallions.
8. NOTE: The pepper, chile paste and vinegar can be varied for taste. I also omit the pork and use less egg.