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.
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NOTES : Substitute ham for pork, adding after soup has simmered for five
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.
