Soak dried shiitakes or black fungi 30 minutes. Drain, slice in strips.
Cut pork in matchstick pieces. Marinate in sherry at least 10 minutes.
Slice fresh mushrooms. Cut bamboo shoots into strips. Cut bean curd into 1/2" cubes. Cut green onions into 1" diagonal slices. Mix cornstarch and water in a teacup. Beat egg slightly.
Put chicken broth into a soup pot. Bring to a boil. Add pork, shiitakes/fungi, mushrooms, and bamboo shoots. Reduce heat, cover, simmer for 5 minutes.
Add bean curd, snow peas, green onion bulbs, vinegar, and soy sauce. Simmer uncovered for 1 minute.
Add cornstarch and water mixture. Stir until slightly thickened. Remove from heat.
Stir in white pepper and sesame oil. Stirring continuously, slowly pour in egg.
Ladle into bowls. Garnish with green onion tops.
Makes 4 servings.
175 calories per serving.
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