1. Bring stock to a boil.

2. Add tofu, chicken, shrimp, pork, bamboo shoots, peas, celery, wood ear and chinese mushrooms, ginger, soy sauce, sesame oil and salt and return to a boil.

3. Mix corn starch with a bit of cold water and add gradually to soup to thicken.

4. Dribble eggs into soup in thin stream while stirring constantly to produce egg threads.

5. Add vinegar and chili paste to desired degree of hotness and sourness.

6. Serve garnished with green onion.

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