2 pieces of bean curd (tofu) cut into thin long strips
2/3 c. of shredded meat, pork, beef, or chicken
1/2 tbsp. of cornstarch
1 tbsp. water
1/2 tbsp. soy sauce
1 tbsp. cooking wine or sherry
6 c. of chicken stock (make from scratch or use canned soup stock)
1 1/4 tsp. salt
4 tbsp. cornstarch
5 tbsp. water
2 eggs
1 tbsp. of chopped coriander
3 tbsp. of white vinegar
3 tbsp. of soy sauce
2 tbsp. green onions, shredded
2 tbsp. ginger root
1/2 tsp. pepper
Dash of sesame oil

Add meat to cornstarch, water, soy sauce and cooking wine or sherry. Mix and marinate for 20 minutes. Beat the eggs lightly. Put chopped coriander, white vinegar, soy sauce, green onions, shredded, ginger root, pepper and sesame oil in a serving soup bowl. Boil chicken stock and salt in a pot; put the meat in a strainer, the strainer should rest in the broth. Use chopsticks or a fork to separate the meat then put the meat in the pot. Add the bean curd and bring to a boil. Add cornstarch, and water to thicken; stir. Boil again. Slowly add eggs in a thin stream; stir lightly and turn off heat. Pour this mixture into the soup serving bowl with chopped coriander, white vinegar, soy sauce, green onions, ginger root, pepper and sesame oil; mix and serve. Serves 6.