Soak mushrooms in boiling water to cover in small bowl for 15 minutes. Drain. Discard stems. Finely slice caps. In dutch oven, brown pork over high heat until pan begins to brown. Add garlic in the last minutes taking care not to burn. Deglaze by adding the broth, then the soy sauce, mushrooms and bamboo shoots. Bring to boiling. Lower heat and simmer 3 minutes. Add vinegar, lemon juice, peppers and sesame oil. Taste and adjust vinegar and seasonings. Return to a boil. Combine water and cornstarch in small cup until smooth. Add to soup. Cook, stirring, until soup thickens slightly, 1 minute. Stirring constantly, slowly pour in beaten egg. Add green onion and remove from heat. Nutrient Value Per Serving: 170 cal, 15 gm. pro, 8 gm. fat, 10 gm. carb, 775 mg. sod, 86 mg. chol.