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.