Original version from Barbara Chau, Livermore, CA.     443-4522

Sour and Hot Soup

5 cups canned chicken stock, or make it as follows

6 cups water
bones of one chicken
2 pieces ginger
1/2 tsp salt

Place bones and ginger in water, bring to boil, simmer 30 minutes, add salt.
Discard solids.  6 cups reduces to about 5.

1 tsp oil
1/2 cup shredded pork   ( or chicken )
4 black mushrooms, soaked and shredded
1 small can bamboo shoots
1 tsp salt
1 tbsp soy sauce

1 cup tofu, (bean curd) finely shredded
1/2 tsp pepper
2 tbsp vinegar
2 tbsp cornstarch mixed with 3 tbsp water
1 lightly beaten egg
2 tsp sesame seed oil
1 green onion, finely chopped

In a 3-qt. sauce pan, heat the oil, fry the pork until it changes color,
add mushrooms, fry for a few seconds more. Add the stock.
Cover pan and bring to a boil, add bamboo shoots, 1 tsp sa1t, and soy sauce, 
then simmer for five minutes.

Add tofu, pepper, and vinegar, bring to a boil again.
Pour cornstaroh mixture into the soup, stirring until the soup thiokens.
Then, slowly pour in the beaten egg, stirring all the time.
Add sesame seed oil and green onions.