The recipe is a combination of Shun Lee Palace (NYC), the Mandarin (LA & SF), Joyce Chen &  Mary Chung (Cambridge MA)

Instructions:

Amt/Measure/Ingredients

1 tablespoon peanut oil
4 ounces raw boneless pork, cut into thin 2-inch x 1/8 julienne
3 cups hot Chicken Stock
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1 tbsp. carrots, cut into 1 1/2-inch x 1/8 julienne
1/4 cup canned bamboo shoots, rinsed, drained, and cut into 2-inch x 1/8 julienne
1/4 cup dried tree ears, rehydrated in 1 cup of simmering water and cut into thin 2-inch x 1/8 julienne (save the water and cool)
1/4 cup dried lily buds, rehydrated in 1 cup of simmering, trimmed of tough end pieces and pulled apart in shreds (save the water and cool)
2 tbsp. Chinese dried black mushrooms rehydrated in 1 cup of simmering, stems removed so you only have the caps, and cut in 1/8 inch slices (save the water and cool)
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(1 cup of the cooled saved water)
1/4 cup red wine vinegar
1/4 cup cornstarch
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1 tablespoon sesame oil
2 tbsp. scallion tops, trimmed and sliced thin
1 tsp. cilantro, just leaves, chopped
1 large egg, beaten well
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1/2 cake firm bean curd, cut in fourths horizontally, and then crosswise into 2-inch x 1/2"  strips
1 tbsp. dark soy
1/4 tsp. white pepper
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1/2 tsp. sugar
1/2 tsp. salt

(Optional)
1/4 tsp MSG 
light soy for seasoning---to taste at the table

Preparation:

Get everything ready, that means cutting, slicing and measuring every ingredient before you start cooking anything. The soup is meant to be eaten the day it's cooked.

In a pot heat the peanut oil on medium, add the julienne pork and cook 2 minutes, then add the hot chicken stock, bring to a simmer. Stir in the carrots, bamboo shoots, tree ears, lily buds and black mushrooms and return to a simmer.  Mix the cool mushroom water with vinegar and cornstarch and stir so no lumps remain, and the soup slightly thickens. The soup must boil slowly for the thicken to occur.  Add sesame oil, scallions, cilantro and the beaten egg, stir gently for 30 seconds.
Now add the bean curd, dark soy, white pepper and maintain a slow boil being careful not to break up the bean curd. Taste as you go, add sugar and salt to your liking, but remember to go easy. When made in a traditional Chinese manner no salt is used, rather MSG and light soy is used to adjust the salt level. Fresh cilantro is also a traditional ingredient, but not too much.

Serve in warm soup bowls.