Instructions: Soak mushrooms in warm water for 20 minutes. Drain, reserving liquid. Cut pork, bamboo shoots, mushrooms, bean curd into thin strips.

Combine stock and reserved mushroom liquid in a saucepan. Bring to a boil.

Add salt, soy sauce, pork, bamboo shoots, mushrooms. Cover and simmer 5 minutes. Add bean curd and again bring to a boil. Add small amount of hot liquid to cornstarch paste, stirring. Add mixture to pan and cook for 1 or 2 more minutes.

Beat egg lightly and slowly add it to hot soup. Stir once, gently. Remove soup from heat. Sprinkle with chopped scallion and sesame oil. Serve immediately.

NOTES:
* Bamboo shoot, pork and mushroom soup - I worked out this recipe in an attempt to duplicate the Mandarin Soup served at the Peking Royal Kitchen in Pittsburgh. My friends all agree that it is a good replica; some prefer my version to the "real thing."

Yield: Serves 4-6.

* The quality of the chicken stock makes a huge difference in a recipe like this. Use fresh stock if you can, or buy the best grade of canned chicken stock you can find.

Difficulty: easy.

Time: 20 minutes waiting and 20 minutes preparing.

Precision: Measure spices and seasonings.

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