3 cans chicken broth
1/2 lb. mushrooms, thinly sliced
1/2 lb. lean boneless pork cut into sm. pieces, cooked until no longer pink
1/2 c. canned bamboo shoots, sliced thinly lengthwise
5 tbsp. vinegar
3 tbsp. soy sauce
1/2 tsp. red pepper flakes
1/4 tsp. pepper
1/4 lb. tofu, cubed
1/4 c. cold water
3 tbsp. cornstarch
1 egg, beaten
2 tsp. sesame oil
1/4 c. sliced green onion

Bring broth to boil. Add mushrooms, cooked pork, bamboo shoots, vinegar, soy sauce, pepper flakes and pepper. Cover, simmer 5 minutes. Add tofu. Bring to boil.

In cold water, dissolve cornstarch. Stir 1/2 cup soup into cornstarch mixture. Add to rest of soup and cook stirring 2 minutes. Slowly add egg to hot soup. Stir gently once or twice. Sprinkle with oil and green onion.