Chicken soup stock - 2 cans broth
Black fungus (pre-soaked)
Chinese black mushrooms (Pre-soaked, save the water for the soup, cut into thin strips)
Tiger Lily Blossoms (pre-soaked)
Bamboo shoots (cut into thin strips)
Bean curd (tofu, cut into thin strips)
Rice vinegar or white vinegar
1-2 eggs, beaten
MSG, salt (optional)
White pepper (hot)
Pork or chicken (cut into thin strips)
Cornstarch and water to thicken

Bring broth to boil. Add black fungus, tiger lily blossoms, mushrooms and bamboo shoots. Bring to boil again and add bean curd, MSG, salt, and white pepper to taste.

Bring to boil and add pork or chicken meat (or both) and water from the mushrooms. Bring to boil and add eggs. Bring to boil, then thicken with cornstarch and water mixture.

Add white vinegar last (to taste). Add more white pepper if you like. The ingredients such as black fungus and tiger lily blossoms may be excluded and regular mushrooms may be used for Chinese mushrooms.