Crossing the Bridge Noodles

In a large cast iron pot, bring chicken stock to a boil with oils.

In a separate pot, bring 10 cups of water to a boil. Once water is boiling, transfer two cups two a small bowl. Add wood ear mushrooms and cover with plastic wrap. Let sit 10 minutes.

Meanwhile, chop cilantro, thinly slice scallions, and mince garlic. Set aside in serving bowl.

Slice pork chop and chicken breast into paper-thin slices. Slice deli meat in large bite sized pieces depending on meat. Arrange on a serving plate.

Remove mushrooms from liquid. Strain liquid and add to chicken stock. Roughly chop mushrooms and place on serving dish.

Poach eggs in boiling water for about two minutes or until white has set. Remove to paper towel. Add noodles to boiling water and cook according to package directions. Drain and transfer to serving bowl.

Add spinach to chicken stock. Cover pot with lid and leave to simmer.

Bring all side dishes to table including raw meats, deli meats, poached eggs, scallions, cilantro and garlic, mushrooms, noodles, and a small dish of chili sauce.

Remove cast iron pot from heat and place on table. With everyone present add raw meats, then the eggs, followed by the deli meats, vegetables, mushrooms and noodles. Ladle noodle soup into bowls. Allow each person to season with chili sauce as desired.