* 2 pints (1.5 litres) good chicken stock
* 4 dried Chinese mushrooms
* 80g strips of cooked meat ( chicken, pork or ham, etc. )
* 2 oz bamboo shoots
* 1 oz defrosted frozen peas
* ½ teaspoon salt
* 2 free-range eggs
* '''for thickening'''
* 3 tablespoons white wine vinegar
* 1.5 tablespoons dark soy sauce
* ½ teaspoon freshly ground black pepper
* 3 tablespoons cornflour blended to a paste with 3 tablespoons of water

===Method===
* Soak the mushrooms in boiled water for 20 minutes, squeeze excess water, remove stalks and slice thinly
* Shred the cooked meat and bamboo shoots
* Beat the eggs
* Mix together the thickening ingredients
* Heat the stock in a large pan
* Add everything but the eggs and thickening, bring to the boil, cover simmer for 5 minutes
* Pour in the thickening and stir until the consistency changes
* Stir the soup so it rotates and gradually pour the eggs into the soup in a thin stream

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