Instructions: Pour enough warm water over the black and wood ear mushrooms in a medium bowl to cover them completely. Soak until softened, about 20 minutes. Drain the mushrooms. Cut off and discard the black and wood ear mushrooms stems. Slice the black mushroom caps and wood ears thinly.

Pour enough warm water over the noodles in a separate bowl to cover completely. Soak until softened, about 10 minutes. Drain completely and cut the noodles into 4-inch lengths.

Bring the chicken stock to a boil in a large saucepan. Stir in the wood ear, black mushrooms, pork, carrot and preserved vegetables and simmer for about 2 minutes.

Stir in the noodles, tofu, vinegar, soy sauce, chili garlic sauce, sugar and pepper. Simmer until heated through, about 2 minutes. Pour in the dissolved cornstarch and cook, stirring, until the soup boils and thickens. Pour in the egg slowly, stirring the soup in a circular direction to create egg flowers.

Ladle the soup into a tureen or individual serving bowls and scatter the green onions over the soup.

This recipe yields 4 servings.

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