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.
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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