Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      quarts        chicken stock -- fresh or canned
   6                    dried Chinese mushrooms
   1      pinch         white pepper -- or to taste
   1      cup           Chinese greens -- bok choy or Napa
                        bones from one roast duck
   3                    green onions -- chopped
   1      teaspoon      sesame oil
   1      cup           cooked duck meat -- cut julienne
   1      ounce         cellophane noodles -- see * note
                        salt -- to taste
                        *** garnish ***
   1      large         egg -- raw
   1      tablespoon    Chinese parsley -- chopped

Preparation:

* Note: Found in Oriental Markets. Soak the dried mushrooms in 1 cup warm water for about 1/2 hour. Bring the chicken stock to a simmer and add the mushrooms and the water in which they were soaked. Add the pepper, greens and bones. Simmer for 1 hour. Drain the stock and discard all solids except the mushrooms. Cut the mushrooms julienne and return to the stockpot. Add the green onions, sesame oil and cooked duck meat, and taste for salt. Drop the noodles into the pot and simmer until they are just tender, about 5 minutes. Place the soup in a tureen and add the shelled raw egg, whole. It will cook on the way to the table. Add the parsley garnish. Stir the egg into the soup at the table. Comments: The Chinese are very frugal cooks. Little or nothing is wasted -- including the bones of the duck. This is easy and delicious.