Hot'N'Sour Soup

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   PREPARE AHEAD:

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   In a small bowl, cover the mushrooms with 1/2 cup of warm water and let them soak for 30 minutes.

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   Discard the water.

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   With a cleaver or knife, cut away and discard the tough stems of the mushrooms, and shred the caps by placing one at a time on a chopping board.

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   Cut them horizontally into paper-thin slices, and then into thin strips.

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   Drain the pieces of bamboo shoots and bean curd, and rinse them in cold water.

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   Shred them as fine as the mushrooms.

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   With a cleaver or sharp knife, trim the pork of all fat.

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   Then shred it, too, by slicing the meat as thin as possible and cutting the slices into narrow strips about 1 1/2 to 2 inches long.

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    Have the above ingredients, stock, salt, soy sauce, pepper, vinegar, cornstarch mixture, egg, sesame seed oil and scallions within easy reach.

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    TO COOK:

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    Combine in a heavy 3-quart saucepan the stock, salt, soy sauce, mushrooms, bamboo shoots and pork.

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    Bring to a boil over high heat, then immediately reduce the heat to low, cover the pan and simmer for 3 minutes.

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    Drop in the bean curd and the pepper and the vinegar.

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    Bring to a boil again.

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    Give the cornstarch mixture a stir to recombine it and pour it into the soup.

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    Stir for a few seconds until the soup thickens, then slowly pour in the beaten egg, stirring gently all the while.

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    Remove the soup from the heat and ladle it into a tureen or serving bowl.

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    Stir in the sesame seed oil and sprinkle the top with scallions.

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    Serve at once.

* Per serving · 4 servings · Values may vary.