1/2 c. pork, sliced in thin strips
4 tbsp. dried mushrooms, soaked and sliced in thin strips
3 tbsp. bamboo shoots, sliced in thin strips
3 tbsp. diced ham
2 c. boiling water
3 c. chicken broth
3 tbsp. shrimp
2 tbsp. soy sauce
2 tbsp. wine vinegar
1/2 tsp. salt
1/4 tsp. black pepper
2 1/2 tbsp. cornstarch
4 tbsp. water
1 egg

Add pork, mushrooms, bamboo shoots and ham to boiling water. Heat 3 minutes. Skim off any impurities and continue to simmer for 1/2 hour. Add broth, shrimp and soy sauce and continue to simmer for 10 minutes. Add vinegar, salt and pepper. Mix cornstarch with 4 tablespoons water, blend well. Add cornstarch mixture to pot. Beat the egg in a cup for 10 seconds. Add the egg to the pot in a stream along the prongs of a fork. Allow the egg a few seconds to harden. Stir well and serve.