Chinese Hot Sour Soup

5 dried wood ear mushrooms

4 dried shiitake mushrooms

4 cups chicken stock

1/3 cup diced bamboo shoots

1/3 cup lean ground pork

1 teaspoon soy sauce

1/2 teaspoon white sugar

1 teaspoon salt

1/2 teaspoon ground white pepper

2 tablespoons red wine vinegar

2 tablespoons cornstarch

3 tablespoons water

1/2 (16 ounce) package firm tofu, cubed

1 egg, lightly beaten

1 teaspoon sesame oil

2 tablespoons thinly sliced green onion for garnish, optional

Soak the dried mushrooms in warm water for 20 minutes. Trim off any tough parts and slice. Add the mushrooms, chicken stock, bamboo shoots, and shredded pork to a soup pot Bring to a boil, and simmer for 10 minutes. Add soy sauce, sugar, salt, white pepper, and vinegar. Stir. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Bring back to boiling, stirring. Soup should thicken slightly. Add the bean curd. Cook 3 minutes. Just before serving, turn off the heat. Stir the egg in gradually and stir to mix in throughout soup. Stir in sesame oil.