2 qts. chicken broth
6 black dried Chinese mushroom
1/4 c. firm tofu, cut in small cubes
1/4 c. bamboo shoots, slivered
1/4 c. lean pork, cut in strips, 1/8 inch wide x 2 inches long
1 c. water
1/4 c. cornstarch
2 tbsp. flour
1 tsp. ground white pepper, or more to taste
2 tbsp. soy sauce
1 tsp. sugar
2 lg. eggs, slightly beaten
2 tbsp. red vinegar
2 tbsp. white vinegar
2 tsp. sesame oil

Soak dried mushrooms in warm water for 1 hour. Drain and rinse. Slice mushrooms in thin slivers. Bring chicken broth to a full boil. Add mushrooms, tofu, bamboo shoots, and pork. In a small bowl mix water, cornstarch, flour, pepper, soy sauce, and sugar together until cornstarch and flour dissolve. Stir cornstarch mixture into soup stock, stirring constantly. Bring back to a full boil. Stirring the soup slowly in a circular motion, pour the eggs in a thin flow into the soup to form thin shreds of egg. If you pour too fast, you will have big lumps of eggs! Add vinegars and sesame oil. Stir soup. Serve immediately.