6 c. soup stock
1/4 c. dried cloud ears
1 lb. tofu
16 sm. dried black mushrooms
1/2 c. water chestnuts
4 tbsp. cornstarch
1 c. water
3 tbsp. light soy sauce
1 1/2 tbsp. Chinese hot sauce
6 tbsp. vinegar
2 eggs
2 tsp. water
4 green onions
Cooked chicken, port, etc. (cubed)

Soak cloud ears and mushrooms in 2 cups hot water each. Cut tofu into cubes. Slice mushrooms. Slice water chestnuts, mix with cloud ears, tofu and mushrooms. Mix cornstarch and water; set aside. Stir well. mix soy sauce, hot sauce and vinegar; set aside. Beat eggs slightly and mix with water. Set aside.

Heat soup stock over high heat. Add cloud ears, tofu, mushrooms and water chestnuts. Mix and continue to heat until soup boils. Add cornstarch and water slowly, stirring constantly as soup thickens. Add soy sauce mixture. Stir well. Add onions and chicken. When soup is again boiling vigorously, turn off heat and pour in eggs and water slowly so as to obtain egg drop consistency.