3 c. chicken broth
1 tbsp. soy sauce
4 dried Chinese mushrooms, soaked for 15 minutes in boiling water, stems removed, cut into fine strips
1/2 c. bamboo shoots, cut into 2-inch strips, 1/4 inch wide
1/4 lb. raw lean pork, cut into narrow strips
1 cake tofu, cubed
1/4 tsp. white pepper
2 tbsp. lemon juice
2 tbsp. cornstarch mixed with 3 tbsp. cold water
1 egg, slightly beaten
2 tsp. sesame oil (or 1/4 tsp. hot chili oil or more to taste)
Finely chopped scallions for garnish

In a large saucepan combine broth, soy sauce, mushrooms, bamboo shoots and pork. Bring to a boil, reduce heat, simmer for 3 minutes. Add bean curd, pepper and lemon juice. Bring to a boil and add the cornstarch mixture.

Cook, stirring, until soup thickens slightly, then pour in the egg very slowly, stirring soup constantly. Remove from heat; stir in sesame or hot oil. Garnish with scallions. Yield 2-4 servings.