Instructions: Bring the stock to a boil. Add pork, ginger, black mushrooms, and wood ear.

Cook 2-3 minutes. Discard the ginger. Add remaining ingredients, except the scallion, eggs, and cornstarch paste. Reduce heat and simmer a couple minutes. Add cornstarch paste (mix the 4 TB cornstarch with 3 TB water) and cook until thick but clear. Remove from heat and drizzle in eggs, stirring to make threads. Garnish with scallions before serving.

Notes -I tend to mix and match among the best ideas from various recipes, including these, when I make it. For example, the first recipe is the better one, I think, but I like the extra vinegar, dark soy and white (vs black) pepper from the second. Some recipes use red pepper flakes or chopped red peppers. I dont like the taste in this soup -its hot, but the wrong sort of hot to my mind. However, you can add a tsp or so, if desired.

I do usually add more white or black pepper than is given, though. One hint, even in using others recipes. Ive found that the small amount of sugar suggested in these recipes, used as a seasoning rather than a sweetner, makes a real difference -seems to highlight the sour from the vinegar and the heat from the pepper.

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