4 cans chicken broth
1/4 lb. raw pork, slivered
1/2 c. diced tofu
1/3 c. shredded bamboo shoots
1 sm. can button mushrooms (approx. 1/3 c.)
2 eggs, beaten
2 tsp. sesame oil
Optional:
1 tbsp. wood ears
6 lily flowers, dried
6 sm. dried mushrooms
1 piece tangerine peel

Combine in small bowl and have ready:

4 tsp. shoyu
1 tsp. sugar
3/4 tsp. salt
1/4 tsp. pepper
1 tsp. gin or vodka
2 tbsp. rice or cider vinegar

Combine and have ready:

2 1/2 tbsp. cornstarch
1/4 c. cold water

Place broth in pan. Add pork, tofu, bamboo shoots and mushrooms. Bring to boil, simmer 10 minutes. Add seasonings and optional ingredients, stir. Stir in cornstarch mixture. Stir and remove from heat. Pour in eggs, stirring rapidly. Top with oil and serve.