Hot and Sour Soup

4-6 dried black mushrooms
4-6 pieces black fungus
¼ lb lean pork, cut in matchbook size pieces
5 tbs sherry
4 cups chicken broth
½ chicken breast, boned, skinned, cut in matchbook size pieces
½ cup sliced bamboo shoots, cut in matchbook size pieces
¼ lb extra firm tofu, cut in ½ inch cubes
1/4 cup rice or white wine vinegar
5 tbs light soy sauce
2 tbs tapioca starch
¼ cup cold water
1 tsp white pepper
2 tbl sesame oil
1 egg, lightly beaten
2 whole green onions cut in 1 inch diagonal slices
salt

Soak mushrooms in warm water 30 minutes. Cut off and discard stems. Thinly slice mushrooms. Reserve water for soup. Soak fungus in warm water 30 minutes. Drain. Pinch out hard center and cut fungus into thin strips. Combine pork with 1 tbs sherry. Combine chicken with 1 tbs sherry. Combine tapioca starch and water.

In a pot, heat chicken broth to boiling. Add mushrooms, fungus, pork, chicken and bamboo shoots. Stir several times, reduce heat, cover and simmer 5 minutes. Add tofu, soy sauce and vinegar, heat 1 minute uncovered. Blend tapioca starch and water. Add to soup and cook, until slightly thickened. Turn off heat, add white pepper and sesame oil. Stirring continuously, slowly pour egg into soup. Sprinkle with green onion. Serve.

Serves 4