Ingredients:
1/2 pound lean pork
2 fresh lotus roots, about 6" long
10 medium shitake mushrooms
10 dried oysters
10 water chestnuts
2 oz dried black moss
2 teaspoons salt
1 tablespoon vegetable oil
3 quarts of water
1 can chicken broth (14.5 oz)

Preparation:
1. Soak mushrooms in water at least 2 hours or until softened to rehydrate, rinse.
2. Soak dried oysters in water 30 minutes, rinse.
3. Soak black moss about 30 minutes, rinse well in a strainer with very small holes, or in a large tub, changing water several times.
4. Peel and rinse lotus root, cut crosswise into 1/4" thick slices.
5. Peel and rinse water chestnuts.
6. Blanch pork for 5 minutes, rinse.

Cooking instructions:
1. Bring to boil 3 quarts of water with chicken broth.
2. Add all ingredients and bring to a boil.
3. Lower heat and simmer about 90 minutes, or until lotus roots are tender.
4. Season with salt.

Keep warm until ready to serve. Makes 6 servings.