2
1/2 quarts chicken stock
1
block (16 oz.) of tofu, cut into 1 1/2 inch long strips
5
shitake mushrooms, cut into thin slices
1/2
cup soy sauce
1/2
tsp. white pepper
1/2
cup white vinegar
1
1/2 cups bamboo shoot strips
2
tablespoons cornstarch dissolved in 4 tablespoons water
3
eggs. beaten
1/2
tsp. sesame oil
Combine
first seven ingredients in a pot and bring to a boil.
Drizzle
the cornstarch mixture into the soup, stirring to thicken.
Then drizzle beaten
eggs into soup, stirring. Top with sesame oil.