3 tbsp. dried mushrooms
6 tbsp. canned bamboo shoots
1/4 lb. boneless pork
1 qt. chicken stock
2 1/2 tsp. soy sauce
1/4 tsp. ground white pepper
5 tsp. white vinegar
5 tsp. cornstarch slaked with 2 1/2 tsp. cold water
1 egg, lightly beaten
1 1/2 tsp. sesame seed oil
1 spring onion, including the green top, finely chopped

In a small bowl, cover the mushrooms with warm water and let soak for 30 minutes. Discard the water. Drain pieces of bamboo shoots and rinse in cold water. Cut them in thin slices. With a cleaver or sharp knife, trim the pork of all fat. Then shred it by slicing the meat as thin as possible and cutting the slices into narrow strips of about 1 1/2 inches long.

Have the following ingredients: stock, soy sauce, pepper, vinegar, cornstarch mixture, egg, sesame seed oil and onions within easy reach.

Combine in a large, heavy saucepan, the stock, soy sauce, salt, mushrooms, bamboo shoots and pork. Bring to boil over high heat, reduce heat to low, cover pan and simmer for 15 minutes. Drop in pepper and vinegar and bring to a boil again. Give the cornstarch mixture a stir to recombine it and pour into soup. Stir for a few minutes until the soup thickens and cook for 10 minutes.

Slowly pour in the beaten egg, stirring slowly. Remove the soup from the heat and ladle in a tureen or serving bowl. Stir in the sesame seed oil and sprinkle the top with onions. Serve at once. Serves 4.