6 c. beef broth
1/2 lb. bean curd (tofu)
1 c. bean sprouts
1/2 lb. mushrooms
1 c. dried black fungus
1/2 med. onion, chopped
1/4 c. water chestnuts, sliced
4 tbsp. vinegar (add more vinegar and/or chili paste for spicier soup)
3 tbsp. chili paste with garlic
3 eggs

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.