Muxi Soup

5 ounces lean boneless pork
1 tablespoon soy sauce
2 ounces spinach leaves
1/2 teaspoon salt
1 tablespoon wood ears, soaked
1 teaspoon peppercorn water
2 eggs, beaten
4 tsp sesame oil
4 cups clear stock
1/4 teaspoon MSG

Cut the pork into fine slivers. Wash the spinach well, drain and cut into 1 1/4 inch slices. Blanch in boiling water briefly and drain.

Break the wood ears into small pieces.

Heat the stock in a pot. Add the pork, wood ears, soy sauce, salt and peppercorn water and bring to a boil.

Pour in the eggs in a steady stream, stirring the stock with a circular motion so the egg covers the surface. Add the MSG.

Sprinkle the sesame oil and the spinach on top. Remove and serve.

Serves 4.