1 oz. dry black mushrooms
8 cups water (or stock)
3 Tbs. rice wine or sherry
1 cup & 1 Tbs. cider vinegar
2 Tbs. tamari
1 tsp. salt
1/4 lb. tofu (thin strips)
2 Tbs. cornstarch
2 beaten eggs
6 scallions, minced
1/2 tsp. white pepper
Sesame oil to taste

Soak rinsed mushrooms in 2 cups boiling water for 30 minutes. Slice mushrooms. Boil 6 cups water, add mushrooms and liquid, boil. Add wine/sherry, vinegar, tamari, salt, tofu. Simmer 10 minutes. Mix cornstarch with with 3/4 cup soup, then add to soup pot. Drizzle in egg. Add scallions and pepper.