Servings: 4

6 dried shitake mushrooms 6 dried shitake mushrooms
1 quart chicken stock 1 quart chicken stock
1 t salt 1 t salt
1 T soy sauce 1 T soy sauce
½ C bamboo shoots, drained and sliced into matchsticks ½ C bamboo shoots, drained and sliced into matchsticks
¼ lb boneless pork cutlet, trimmed of fat and cut into ½" long strips ¼" thick ¼ lb boneless pork cutlet, trimmed of fat and cut into ½" long strips ¼" thick
¾ C firm tofu ¾ C firm tofu
¼ t ground white pepper ¼ t ground white pepper
¼ C white vinegar ¼ C white vinegar
3 T cornstarch (mixed with 4 T cold water) 3 T cornstarch (mixed with 4 T cold water)
1 large egg, lightly beaten 1 large egg, lightly beaten
Sesame oil Sesame oil
1 scallion, finely chopped 1 scallion, finely chopped
Lime Lime

Place mushrooms in small bowl and cover with hot water. Let stand about 15 minutes to rehydrate.
Combine chicken stock, salt, soy sauce in soup pot and bring to a boil.
Remove mushrooms from hot water. Strain off any grit form mushroom water then pour it into soup pot. Slice mushrooms thinly.
Add bamboo shoots, sliced mushrooms and sliced pork to now boiling soup. Reduce heat, cover and simmer for 3 minutes. Add tofu, pepper and vinegar to the pot. Bring to a boil again. Stir in cornstarch slurry and continue stirring until the mixture is thickened, about 2 to 3 minutes. Turn off heat and add egg, stirring gently.
Ladle hot soup in bowls and garnish with sesame oil, chopped scallions and squeeze of lime.