Instructions: Pour enough warm water over the mushrooms to cover them completely. Let soak until softened, about 20 minutes. Drain. Discard the stems and cut the caps into thin strips.

Beat the eggs together with a pinch of salt in a small bowl. Heat a wide non-stick frying pan over medium heat until hot. Add the oil. Pour in the eggs and tilt the pan to coat the bottom evenly with a thin layer of egg. Cook until the eggs are lightly browned on the bottom and set on top, about 1 minute. Carefully turn the egg sheet over and cook for 5 seconds. Slide the eggs onto a plate.

Fit the omelet into a 1-quart heat proof bowl, 6 inches in diameter and 4 inches deep so it comes up the sides and overhangs the edges. Using the mushroom, chicken, tofu and ham, separately cover each quarter of the bottom of the omelet-lined bowl with a different ingredient. Fill in any empty spaces with any remaining tofu. Bring the sides of the omelet over the filling and press firmly to compact.

4.Prepare a wok for steaming. Set the bowl into the steamer and steam until heated through, about 10 minutes. Invert the bowl onto a large, shallow, serving bowl. Lift the bowl carefully and with a kitchen scissors or paring knife, score the top of the omelet in a cross shape and peel back the points to reveal the filling. Arrange the spinach around the filled omelet.

For the Seasoned Broth: Bring the stock, rice wine, sesame oil, salt and pepper to a boil in a small saucepan. Ladle the broth around the filled omelet and over the spinach, so it wilts the spinach. Serve hot.

This recipe yields 4 servings.

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