Soak mushrooms in hot water for 30 minutes. Drain, remove and discard stems, and shred caps. Heat oil in heavy duty saucepan, add shredded mushroom caps and ginger and stir over moderately high heat for one minute. Add bamboo shoots and stir for an additional minute. Add chicken stock, pork slices, and soy sauce. Bring to a boil and simmer ten minutes. Add tofu and cook three minutes more. Dissolve cornstarch in 1/4 cup cold water. Add, with pepper and vinegar, to soup. Cook until mixture thickens and clears. Turn off heat and drizzle beaten egg over top. Stir. When egg sets, serve, garnishing with chopped scallions, coriander leaves, and sesame oil to taste.

minutes, and simmer for five minutes more. A vegetarian version may be prepared by omitting pork, substituting vegetable broth for chicken stock, and increasing the tofu used to one and a half cakes. For a spicier version, add two tablespoons chopped Sichuan pickle to stock with soy sauce. Recipe by: Elizabeth Powell