Muxi Soup

Directions

1. 1
   Cut the pork into fine slivers.
2. 2
   Wash the spinach well, drain, and cut into 1 1/4 inch (3 cm) slices.
3. 3
   Blanch spinach in boiling water briefly and drain.
4. 4
   Break the wood ears into small pieces.
5. 5
   Heat the stock in a pot.
6. 6
   Add the pork, wood ears, soy sauce, salt, and pepper and bring to a boil.
7. 7
   Pour in the eggs in a steady stream, stirring the stock with a circular motion so the egg covers the surface.
8. 8
   Sprinkle the sesame oil and the spinach on top.
9. 9
   Serve immediately.