4 dried, whole Chinese mushrooms
Boiling water
3 c. chicken broth
1 tbsp. sodium-reduced soy sauce
1/2 c. drained, canned bamboo shoots, cut into 2 x 1/4 inch strips
1/4 lb. lean pork, cut into 1/4 inch strips
1 sm. cake bean curd (tofu), 3x2x1 inch, cut into 1/2 inch cubes
2 tbsp. lemon juice
1/4 tsp. white pepper
3 tbsp. cold water
2 tbsp. cornstarch
1 egg, slightly beaten
2 tsp. Oriental sesame oil
1 green onion, finely chopped

1. Soak mushrooms in boiling water to cover in small bowl for 15 minutes. Drain. Discard tough stems. Finely slice caps; reserve.

2. Combine broth, soy sauce, mushrooms, bamboo shoots and pork in medium-size saucepan. Bring to boiling. Lower heat and simmer 3 minutes.

3. Add bean curd, lemon juice and pepper. Bring to boiling.

4. Meanwhile, stir together cold water and cornstarch in small cup until smooth. Add to soup. Cook, stirring until soup thickens slightly, 1 minute.

5. Stirring constantly, slowly pour in beaten egg. Remove from heat. Stir in sesame oil. Garnish with finely chopped green onion.