Ingredients:

• 5 dried wood ear mushrooms
• 4 dried shiitake mushrooms
• 4 cups chicken stock
• 1/3 cup diced bamboo shoots
• 1/3 cup lean ground pork
• 1 teaspoon soy sauce
• 1/2 teaspoon white sugar
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 2 tablespoons red wine vinegar
• 2 tablespoons cornstarch
• 3 tablespoons water
• 1/2 (16 ounce) package firm tofu, cubed
• 1 egg, lightly beaten

Method:

1. Soak the dried mushrooms in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers.
2. Place the mushrooms , stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
3. Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
4. Just before serving, turn off the heat. Stir the egg in gradually.