Ingredients
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
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.
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