Soak mushrooms in warm water until softened. Drain, remove stems and shred caps. Combine mushrooms, bamboo shoots, prok, soy sauce, salt and chicken broth in large sauce pan. Bring to a boil over high heat.

Reduce heat and simmer 3 minutes. Add bean curd, pepper and vinegar. Bring to a boil again. Stir until soup thickens.

slowly pour in beaten egg. Stirring gently. Remove from heat and ladle into serving bowl. Stir in sesame oil. Garnish with green onion.