Hot and Sour Soup

Last year I studied different countries with my kids, talked about their language, what they eat, wear, etc. My husband and I loved this soup, the kids only liked it. I believe the recipe came from a cookbook around the world that I checked out from the library.

4 dried shiitake mushrooms
1/4 lb. boneless pork loin, partially frozen
3 oz. firm tofu
1 green onion
1/2 C bamboo shoots
4 C. chicken stock
1 tsp salt
2 tsp soy sauce
2 TBSP white vinegar
1/2 C frozen sweet peas
2 TBSP corn starch with 3 TBSP water
1 egg, slightly beaten
1 tsp seasame oil

Soak mushrooms in 1/2 C water for 20-30 minutes. Cut pork into thin strips. Then slice into slivers. Cut the tofu into long strips and then into 2 inch squres.
Finely chop green onion. Rinse bamboo shoots. Then cut into thin strips.
Drain mushrooms, saving the liquid. Cut off stems and discard. Cut mushroom caps into thin slices. Pour the chicken stock and mushroom liquid into 4-quart pot. Add the pork, salt, soy sauce, mushrooms, and bamboo shoots. Bring to a boil over high heat. Then reduce heat to low, cover and simmer 5 minutes. Add tofu, vinegar and frozen peas. Raise the heat to hight and bring the soup back to a boil. Stir corn starch and water. Pour slowly into boiling soup. Gently stir the soup for a few seconds to thicken. Carefully stir in egg and cook 30 seconds. Turn off heat, add green onion adn seasame oil. Stir and serve.