4 dried black oriental mushrooms
1/4 lb. ham, slivered
1/2 c. slivered bamboo shoots
1 tbsp. soy sauce
4 c. chicken stock
1 c. finely sliced bean curd
3 tbsp. red wine vinegar
2 tbsp. cornstarch mixed with 3 tbsp. cold water
1 egg, lightly beaten
1 tbsp. sesame oil
1 green onion, finely chopped

Soak mushrooms in warm water until softened. Drain; remove stems and slice caps. Combine mushrooms, ham, bamboo shoots, soy sauce and chicken stock in large saucepan and bring to boil over high heat. Reduce heat and simmer 3 minutes. Taste and add salt and pepper if desired. Add bean curd and vinegar; bring to boil again. Stir in dissolved cornstarch and cook, stirring constantly, until soup is slightly thickened.

Slowly add egg, stirring gently. Remove from heat and stir in oil. Ladle into bowls, and garnish with finely chopped green onion (or if preferred, green onion can be cooked. Add along with bean curd).