16 ounces Chinese bean curd, well drained
1/2 cup canned bamboo shoots, drained
4 cups Chinese chicken stock (see Chicken Stock in Recipes)
1 teaspoon salt
1 tablespoon soy sauce
4 ounces ground pork, cut into thin slices about 2 inches long
1/4 teaspoon white pepper
2 tablespoons rice wine vinegar
2 tablespoons cornstarch mixed with 3 tablespoons water
1 egg, beaten
2 teaspoons sesame-seed oil
1 green onion, sliced
Cover the mushrooms in a small bowl with warm water. Let them soak for 30 minutes to soften. Strain mushroom liquid and reserve. Cut the mushrooms into 1/4-inch slices; set aside. Slice bean curd and bamboo shoots into 1/4inch slices and set aside.
Place the chicken stock in a large pot. Add the salt, soy sauce, mushroom liquid, mushrooms, bamboo shoots, and ground pork. Bring to a boil, then lower heat and simmer soup for 3 minutes. Add the white pepper, vinegar, and bean curd. Return soup to a boil. Give the cornstarch mixture a stir, then add to soup, followed by the beaten egg, while stirring gently. Remove the heat from the heat. Add the sesame oil and sprinkle soup with green onions to serve.
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