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964760 -- HOT & SOUR SOUP

6 dried Chinese mushrooms
1 lb. fresh tofu
1 sm. can sliced bamboo shoots
1/2 lb. boneless pork, sliced thinly
6 c. chicken stock
2 tsp. soy sauce
1/4 tsp. ground white pepper
3 tbsp. Chinese black vinegar
2 tbsp. cornstarch
3 tbsp. water
1 egg, lightly beaten
Bouillon granules to season
Prepare ahead: In small bowl cover mushrooms with 1/2 cup of hot water, soak
30 minutes. Discard water. Cut away tough stems and discard. Thinly slice
mushroom caps. Drain bamboo shoots and tofu, and rinse in cold water. Slice
into strips. Combine in heavy saucepan the stock, soy sauce, mushrooms, bamboo
shoots. Bring to boil over high heat. Immediately reduce heat to low, cover
pan and simmer 3 minutes. Drop in tofu, pepper and vinegar. Bring to boil
again. Add pork and boil again. Mix cornstarch with water and pour into soup.
Stir until soup begins to thicken, then slowly pour in egg, stirring all the
while. Remove from heat, adjust seasoning with bouillon, vinegar and pepper.
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