2 c Water; hot
4 Mushrooms; dried
1/2 lb Tofu; cubed
1/4 c Scallion; chopped
1/2 c Bamboo shoots; shredded
1/2 c Pork; cooked, chopped
2 Egg; beaten
2 tablespoon Cornstarch
4 c Chicken stock
2 tablespoon Soy sauce
1/2 teaspoon Pepper
3 tablespoon Cider vinegar
1 tablespoon Sesame oil; toasted
4 tablespoon Water
Soak mushrooms in 2 cups hot water 1 hour; drain, chop. Shred pork; combine cornstarch and 4 tablespoon water, set aside. Bring chicken stock to boil in saucepan. Add tofu, mushrooms, bamboo shoots, and soy sauce; boil 5 more minutes. Add the pepper and the vinegar. Stir up the cornstarch/water mixture, add to the soup, stirring constantly. Slowly add the eggs. Just before serving, add sesame oil and scallions.