6 med. dried black mushrooms
1/4 lb. pork loin (or ground pork)
1/2 tsp. cornstarch or arrowroot
1/2 tsp. salt
1/2 tsp. soy sauce
4-6 oz. bean curd (tofu)
4 c. chicken broth
3 tbsp. white vinegar
2 tsp. red pepper sauce
1 tbsp. soy sauce
1 tsp. soy sauce
1/4 tsp. pepper
1/2 c. bamboo shoots
2 tbsp. cornstarch or arrowroot
2 tbsp. cold water
2 eggs, slightly beaten
2 tbsp. chopped green onions
1/2 tsp. sesame oil

Soak mushrooms in warm water until soft (about 30 minutes); rinse in warm water and drain. Remove and discard stems, slice. Shred pork, toss pork with 1/2 teaspoon cornstarch, 1/2 teaspoon salt and 1/2 teaspoon soy sauce in glass bowl. Cover and refrigerate 15 minutes. Heat chicken broth, vinegar and 1 tablespoon soy sauce to boiling in 3 quart saucepan.

Stir in bamboo shoots, mushrooms, pork and bean curd. Heat to boiling; reduce heat, cover and simmer 5 minutes. Mix 2 tablespoons cornstarch, add water and pepper; stir into soup. Heat to boiling, stirring constantly - pour egg slowly into soup stirring with fork until egg shreds. Stir in green onion, pepper sauce and sesame oil. Makes 5 one cup servings.