Soak the mushrooms in warm water to cover until soft, approximately 30 minutes; drain. Rinse in warm water; drain. Remove and discard stems. Cut caps into thin slices. Trim fat from the pork. Shred the pork into 1/8-inch slices, cutting against the grain. Place in a glass or plastic bowl and toss with 1/2 teaspoon of salt, 1/2 teaspoon of the cornstarch, 1/2 teaspoon soy sauce. Cover and refrigerate for 15 minutes. Cut the bean curd into cubes. In a 3-quart saucepan, heat the chicken broth, vinegar, the remaining 1 teaspoon salt until boiling. Stir in the bamboo shoots, mushrooms, seasoned pork, and bean curd. Heat to boiling; reduce heat to low. Cover and simmer 5 minutes. Mix the remaining 2 tablespoons cornstarch, 2 tablespoons cold water, and white pepper; stir into soup. Heat to boiling, stirring constantly. Pour the beaten eggs slowly into the soup, stirring constantly with a fork until the egg forms cooked shreds. Stir in the green onions, red pepper sauce, and sesame oil. Serve hot in individual bowls. For a Chinese meal, it is a good idea to have several dishes that can be started or completed ahead of time. This hot and sour soup is just such a do-ahead dish, if you wish, and goes well with most Chinese menus.