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Soup base:
1 can chicken broth
1/4 c cooked shredded meat
1/4 c sliced bean curd
1/4 c sliced rehydrated wood ears
1/8 c sliced bamboo shoots
1 tsp salt
1 tsp sugar
1 tsp dark soy
1 tbsp Chinese Black Rice Vinegar
1 tbsp Red Wine Vinegar
1 tbsp Lemon Juice
1 tbsp Fish Sauce
2 tbsp water
1 tbsp Corn Starch
1/4 tsp ground roasted schezuan peppercorns
1/8 tsp ground black peppercorns
A few drops of sesame oil
1/2 beaten egg
2 tbsp minced green onions

Combine the soup base ingredients in a sauce pan and bring to a boil over high heat. In a seperate bowl, combine the seasonings and mix well. When the base comes to a boil, add the seasonings, and keep over high heat for 2-5 minutes. Add the beaten egg slowly, and then remove from heat. Place in bowls and garnish with minced green onions.

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