4 sm. dried black mushrooms
1 can drained bamboo shoots, slivered
4 c. chicken broth
1 tbsp. soy sauce
1 c. slivered bean curd
3 tbsp. red wine vinegar
1 green onion, finely chopped
3/4 tsp. ground white pepper
3 tbsp. cornstarch, mixed with 3 tbsp. water
1 egg, slightly beaten
1 tbsp. sesame oil

Cover mushrooms with boiling water and soak for 30 minutes. Drain and shred them. Combine mushrooms, bamboo shoots, chicken broth, and soy sauce in a large pan. Bring to a boil. Reduce heat and simmer 3 minutes. Add bean curd, green onion, pepper, and vinegar. Bring to second boil. Add cornstarch mixture and stir until soup thickens. Slowly pour in beaten egg, stirring gently. Add sesame oil just before serving. Can be made ahead and reheated. Serves 4.