CHINESE HOT and SOUR SOUP

CHINESE HOT and SOUR SOUP

2-1/2 quarts water
1 block (16-oz.) tofu cut into 1-1/2-inch long strips
5 shitake mushrooms, cut into thin slices
½ cup soy sauce
½ tsp. white pepper
½ cup white vinegar
1-1/2 cups bamboo shoot strips
2 Tbsp. cornstarch dissolved in 4 tablespoons water
3 eggs, beaten
½ tsp. sesame seed oil

Combine first seven ingredients in a pot and bring to a boil. Drizzle the corn starch mixture into the soup, stirring to thicken. Then drizzle beaten eggs into soup, stirring. Top with sesame seed oil.