Instructions: Soak mushrooms in enough warm water to cover for 30 minutes; drain. Cut off and discard stems; coarsely chop caps. Set aside.

In a large bowl, combine marinade ingredients. Add chicken and pork; stir to coat. Set aside for 30 minutes.

In a large pot, bring broth to a boil over high heat. Add black mushrooms and melon; reduce heat, cover, and simmer for 12 to 15 minutes or until melon begins to turn transparent. Increase heat to medium-high and return broth to a boil. Stir in chicken and pork; cook for 3 minutes.

Add crabmeat, shrimp, ham, straw mushrooms and peas; cook, stirring, for 1 to 2 minutes. Remove from heat. If desired, gradually drizzle in egg white, stirring constantly. Stir in sesame oil and white pepper.

Serve soup in a large tureen or individual soup bowls.

This recipe yields 6 to 8 servings.

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