• 4-6 black (Shitake) mushrooms, soaked in hot water
• 4 oz. cooked pork or chicken
• 1 bean cake (tofu)
• 2 oz. canned sliced bamboo shoots, rinsed and drained
• 2½ cups Chinese style broth
• 1 Tbs. Chinese rice wine of dry sherry
• 1 Tbs. light soy sauce
• 2 Tbs. rice vinegar
• 1 Tbs. cornstarch paste (mix 1 part cornstarch with about 1.5 parts of cold water and stir until smooth)
• salt to taste
• ½ tsp. ground white pepper
• 2-3 scallions, thinly sliced for serving

• Drain the mushrooms, squeeze dry and discard the hard stems.  Thinly slice the mushrooms.
• Thinly slice the meat, tofu and bamboo shoots into narrow shreds.
• Bring the stock to a boil in a large stockpot and add all ingredients.  Bring to a boil, then simmer for about a minute.
• Add the wine, soy sauce and vinegar and bring back to a boil once more, stirring.  Using a wooden spoon, stir in the cornstarch paste to thicken the soup.
• Serve hot, sprinkled with the thinly sliced scallions.

Make 4 servings.