6 Cups beef broth
1/2 Lb. bean curd (tofu)
1 Cup bean sprouts
1/2 Lb. mushrooms
1 Cup dried black fungus
1/2 Med. onion, chopped
1/4 Cup water chestnuts, sliced
4 tablespoon vinegar (add more vinegar and/or chili paste for spicier soup)
3 tablespoon chili paste with garlic
3 eggs
Soak fungus in boiling water for 20 minutes prior to cooking. Cut bean curd into 1/2-inch chunks. Remove stems from mushrooms; quarter the mushrooms. Remove woody parts from fungus; discard woody parts.
Cut fungus into pieces. Bring broth to boil. Add the bean curd, bean sprouts, mushrooms, fungus, onion and water chestnuts. Return to a boil, stirring constantly. Add vinegar and chili paste. Lower heat to simmer and cook 15 minutes, stirring occasionally. Beat eggs and add to soup. Stir rapidly for a minute. Simmer for 5-10 minutes, stirring occasionally. Serve hot. Can be refrigerated and reheated.