1/2 c. lean pork
1/2 lb. bean curd (tofu, firm)
4 dried Chinese mushrooms
1/3 c. bamboo shoots, shredded
1 egg, lightly beaten
2 tsp. sesame oil
4 c. chicken broth
2 tbsp. cornstarch, dissolved in 4 tbsp. water (for more flavor use broth or mushroom water)
2 scallions, finely chopped

SEASONING SAUCE:

3 tbsp. white vinegar
1 tbsp. light soy sauce
1/4 tsp. salt
1/4-1/2 tsp. freshly ground pepper

Remove bean curd from water and allow to drain for 1/2 hour. Soak the mushrooms in hot water for 1/2 hour. Then squeeze the mushrooms dry, remove and discard stems. Slice mushroom caps in thin strips. Cut pork across the grain in 1/4 inch thick slices and then into 1/8 inch wide strips. Cut the bean curd into strips the same size as the pork. Beat the egg lightly with 1 teaspoon sesame oil. Mix cornstarch and water in a small dish. Mix the seasoning sauce in a separate bowl.

Bring the broth to the boil, add pork and mushrooms. Stir gently to separate the pork strips. Bring to the boil again, reduce heat and simmer for 8 minutes. Add bamboo shoots and bean curd and simmer another 4-5 minutes. Add the seasoning sauce; stir gently. Stir the cornstarch, then add to the soup, stirring gently, until soup thickens. Holding the beaten egg several inches above the pot, drizzle it into the broth, stirring gently. Remove soup from heat when egg threads are almost firm. Add 1 teaspoon sesame oil and scallions; serve immediately. Makes 6 servings.