Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      ounce         dried mushrooms
   2      quarts        chicken stock
     1/2  cup           dry white wine
   4      teaspoons     soy sauce
     1/2  teaspoon      Chinese chili paste or sauce
   2 1/2  tablespoons   cornstarch
   5      tablespoons   water -- divided
   6      ounces        boneless lean pork
                        -- cut into pieces
   4      ounces        cooked ham cut the same way
   1      small         red bell pepper -- cut thin
     1/2  cup           water chestnut -- thin sliced
   2      teaspoons     distilled white vinegar
   1      teaspoon      sesame oil
     1/2  cup           dry white wine
   1                    egg
   8                    green onions -- fine chopped
   8      ounces        bean curd -- in 1/2 in cubes
   8      ounces        shrimp -- shelled & deveined

Preparation:

Place mushrooms in bowl and cover with hot water. Let stand 30 minutes. Drain and squeeze out excess water. Remove and discard stems. Cut caps into thin slices Combine chicken stock, wine, soy sauce and chili paste in 5 qt Dutch oven. Bring to boil over med heat. Reduce heat and simmer, uncovered, 5 minutes. Blend cornstarch and 4 T water in small bowl. Slowly stir cornstarch mixture into chicken broth. Cook and stir until soup boils. Add mushrooms, pork, ham, red pepper and water chestnuts. Simmer, uncovered, 5 minutes. Stir in vinegar and sesame oil . Beat egg and remaining 1 T water with fork. Stirring constantly, gradually drizzle egg mixture slowly into soup. Add onions, bean curd and shrimp Cook until shrimp turn pink, 1-2 minutes.