Hot and Sour Seafood Soup

8 dried Chinese mushrooms (shiitake)2 tablespoons vegetable oil4 pieces ( 1/2 inch each) ginger root slices, minced1 cup bamboo shoots, sliced2 quarts chicken stock2 cups boneless pork chops, julienned 1/4 cup soy sauce8 ounces firm tofu, diced 1/4 cup cornstarch2 teaspoons white pepper 1/2 cup rice wine vinegar2 eggs2 tablespoons fresh cilantro, chopped2 tablespoons scallions, chopped2 teaspoons sesame oil, plus more for drizzling 1/2 pound shellfish (can be mixed)Soak mushrooms in enough hot water to cover for 30 minutes. Drain, discard stems and julienne. Set aside.Heat oil in 8-quart stock pot, add mushrooms and ginger and stir over medium heat for 1 minute. Add bamboo shoots and stir for 1 minute. Add chicken stock, pork and soy sauce. Bring to boil and simmer 10 minutes. Add tofu and cook 3 minutes more.Dissolve cornstarch in 1/4 cup cold water; add to pot along with pepper and vinegar. Cook until mixture thickens and clears. Turn off heat and drizzle in beaten egg from well above the pot. Stir.While egg sets heat sesame oil in sauté pan and lightly cook seafood until just done. Set aside. When egg is set, add seafood to pot, garnish with scallions and cilantro, drizzle with sesame oil to taste. Serve with Gewurtztraminer.Serves eight.Nutrition values per serving: 344 calories, 18 g fat (4 g saturated), 26 g carbohydrates, 1 g fiber, 19 g protein, 123 mg cholesterol, 1,354 mg sodium.