Instructions: Cut the pork into fine slivers. Wash the spinach well, drain, and cut into 11/4 inch (3 cm) slices. Blanch in boiling water briefly and drain. Break the wood ears into small pieces. Heat the stock in a pot. Add the pork, wood ears, soy sauce, salt, and peppercorn water and bring to a boil. Pour in the eggs in a steady stream, stirring the stock with a circular motion so the egg covers the surface. Add the MSG. Sprinkle the sesame oil and the spinach on top. Remove and serve.

Serves 4.

country: China
course: soup

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