HOT AND SOUR SOUP

2-1/2 quarts chicken stock
1 block (16 oz.) of tofu, cut into
1-1/2 inch long strips
5 ****ake 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

Method: 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.