Rinse the dried mushrooms and then soak the mushrooms in hot water for at least 30 minutes or until soft. (Reserve the mushroom water from the soak as it is delicious in the soup.)
Mix pork with the next five ingredients (soy sauce, white pepper, onion powder, sherry wine (shao xing wine) and cornstarch) and set aside.
Cut mushrooms into thin slices and prepare and chop the rest of your items.
Place the chicken broth and the reserved mushroom broth from reconstituting the dry mushroom in a deep sauce pan or wok; cover and bring to boil.
Add marinated pork, sliced reconstituted dry mushrooms and bamboo shoots; bring to boil.
Add tofu (bean curd ); bring to a boil.
Stir in 3 Tablespoons Chinkiang black vinegar and blended cornstarch; cook until sauce thickens.
Reduce to low heat and stir in beaten egg, 1 teaspoon sesame oil, and ½ teaspoon white pepper. Adjust to the addition of white pepper to your level of heat. Feel free to add a little drizzle of chili oil if you like. (optional)
Pour into tureen; sprinkle with the minced green onion on the soup and serve hot. Delicious with a side of cooked jasmine white rice.