2 c. hot water
1/2 lb. cubed tofu
1/4 c. chopped scallion
1/2 c. shredded bamboo shoots
1/2 c. cooked, chopped pork
2 beaten eggs
2 tbsp. cornstarch
4 c. chicken stock
4 dried mushrooms
2 tbsp. soy sauce
1/2 tsp. pepper
3 tbsp. cider vinegar
1 tbsp. sesame oil, toasted
4 tbsp. water

Soak mushrooms in 2 cups hot water 1 hour; drain, chop. Shred pork; combine cornstarch and 4 tablespoons water, set aside. Bring chicken stock to boil in saucepan. Add tofu, mushrooms, bamboo shoots, and soy sauce; boil 5 more minutes. Add the pepper and the vinegar. Stir up the cornstarch-water mixture, add to the soup stirring constantly. Slowly add the eggs. Just before serving, add sesame oil and water.