Hot and Sour Soup

Ingredients :
2 ½  quarts chicken stock
1 block (16 oz.) of tofu, cut into 1 ½  inch long strips
5 shitake mushrooms, cut into thin slices
½ cup soy sauce
½ tsp. white pepper
½ cup white vinegar
1 ½ cups bamboo shoot strips
2 tb cornstarch dissolved in
4 tb water
3 eggs. beaten
½ tsp. sesame oil 

Direction :
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.


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