Instructions: Soak fungus in boiling water for 20 minutes prior to cooking. Cut bean curd into 1/2-inch chunks. Remove stems from mushrooms; quarter the mushrooms. Remove woody parts from fungus; discard woody parts. Cut fungus into pieces. Bring broth to boil. Add the bean curd, bean sprouts, mushrooms, fungus, onion and water chestnuts. Return to a boil, stirring constantly. Add vinegar and chili paste. Lower heat to simmer and cook 15 minutes, stirring occasionally. Beat eggs and add to soup. Stir rapidly for a minute. Simmer for 5-10 minutes, stirring occasionally. Serve hot. Can be refrigerated and reheated.

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