• 8 cups chicken broth, double strength
• 6 dried cloud ear mushrooms
• 6 dried Chinese black mushroom
• 6 white button mushrooms, thinly sliced
• 4 oz firm tofu, cut into strips
• 4 oz lean pork or chicken, cut into thin strips
• 1 baby carrot, cut into matchsticks
• 1/2 cup Chinese cabbage, shredded
• 1/4 cup bamboo shoots, cut into matchsticks
• 1/4 cup cilantro or parsley, chopped
• 2 tbsp vinegar
• 1 tbsp peanut oil
• 1 tbsp sesame oil
• 2 tbsp lite soy sauce
• 1 tsp ground white pepper
• 1 garlic clove, finely minced
• 2 eggs, beaten
  

Heat chicken broth to boil, turn off and add mushrooms. Let soak and reconstitute for 15 minutes, remove from broth and slice mushrooms into 1/4" ribbons. set aside.

Heat peanut and sesame oils in nonstick skillet. Add pork and stir fry for 3-4 minutes or until cooked through. Add pork, mushrooms, tofu, carrot, cabbage and bamboo shoots to broth, stir well and turn heat to medium.

When soup comes to a simmer, slowly pour in beaten eggs, stirring with a figure 8 motion. Remove pan from heat. Add rice vinegar and white pepper, stir. Ladle into bowls and top with cilantro garnish.

Note: This is thinner than restaurant versions because high carb cornstarch is omitted.