Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             medium  dried mushrooms -- or
  4                     dried black fungus
     1/4         pound  boneless lean pork -- cut in thin strips
  1         tablespoon  dry sherry
  4               cups  chicken broth
     1/2         pound  chicken breasts without skin or bones -- cut in thin strips
     1/2           cup  sliced bamboo shoots -- cut in thin strips
     1/4         pound  tofu -- drained, cut in
                        -- 1/2" cubes
  6                     tiger lilly buds -- optional
  2        tablespoons  white wine vinegar -- or
  2        tablespoons  rice wine vinegar
  1         tablespoon  soy sauce
  2        tablespoons  cornstarch
     1/4           cup  water
     1/2      teaspoon  white pepper -- up to 3/4
  1           teaspoon  sesame oil
  1                     egg -- lightly beaten
  2              whole  green onions cut in 1" diagonal slices

Preparation:

Cover mushrooms with warm water, let stand for 30 minutes, then drain. Cut off and discard stems; squeeze mushrooms dry and thinly slice. If you use fungus, cover with warm water, let stand for 30 minutes, then drain. Pinch out hard knob from center of fungus and discard; cut fungus in thin strips. Combine pork with sherry; let stand for 10 minutes. In a 2 quart pan, heat chicken broth to boiling. Add mushrooms or fungus, pork, chicken, bamboo shoots, and Lilly buds. Stir several times, then reduce heat; cover and simmer 5 minutes. Add tofu, wine vinegar, and soy; heat, uncovered, for 1 minute. Blend cornstarch and water. Add to soup and cook, stirring, until slightly thickened. Turn off heat. Add pepper and sesame oil. Stirring continuously, slowly pour egg into soup. Sprinkle with onion and salt to taste.

Nutritional Information:

81 Calories (kcal); 3g Total Fat; (37% calories from fat); 6g Protein; 6g Carbohydrate; 31mg Cholesterol; 692mg Sodium