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Hot and Sour Soup

2/3 c Dried Wood Ear mushrooms
2/3 c Dried Black mushrooms
2 ts Salt
1 ts Sugar
1/3 c Shredded tofu
1/4 c Shredded pork loin
2 tb Soy sauce
3 tb Vinegar
1 ts Sesame oil
1 ts Black pepper
3 tb Cornstarch
5 Eggs; lightly beaten
2 tb Shredded green onion
2 tb Shredded fresh ginger

Soak the wood ears and black mushrooms in hot water for 30 minutes or until softened. Cut off the tough stems and shred (you want 1/3 cup of each, shredded). Bring 6 cups water to boil with the salt and sugar. Add the shredded mushrooms, tofu, pork, soy sauce, vinegar, sesame oil, and black pepper. Stir well, reduce heat, cover, and simmer 5 minutes. Dissolve the cornstarch in 3 tablespoons cold water. Stir into the soup. Turn off the heat. Pour the eggs into the soup in a thin stream, stirring lightly. Stir in the remaining ingredients. Serve.

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