Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8               cups  chicken stock
  6             slices  fresh ginger root
     1/4         pound  cooked pork
     1/4           cup  carrot
     1/4           cup  cabbage
     1/4           cup  scallions
     1/4           cup  sliced bamboo shoots
     1/4           cup  shiitake mushroom
     1/4           cup  tree ears
  2        tablespoons  black vinegar
  3        tablespoons  soy sauce
  1         tablespoon  cornstarch
     1/2           cup  frozen peas
  2                     egg
  1              pound  tofu

Preparation:

heat stock to a boil, in a saucepot, over a moderate flame reduce heat and simmer until reduced by half add ginger slices and simmer for 3 minutes remove and discard ginger slices add pork, carrots, cabbage, scallions, bamboo shoots, mushrooms, tree ears, and tofu simmer for 4-5 minutes dissolve cornstarch in vinegar and soy stir into soup and simmer for 2-3 minutes season to taste with salt, pepper, and additional vinegar add peas swirl in eggs let stand for 5 minutes serve hot

Nutritional Information:

338 Calories (kcal); 13g Total Fat; (34% calories from fat); 25g Protein; 28g Carbohydrate; 117mg Cholesterol; 5150mg Sodium