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 [censored] mushrooms, cut into
thin slices
1/2 cup soy sauce
2/2 tsp. white pepper
3/2 cup white vinegar 1 1/2 cups bamboo shoot strips 2
tablespoons cornstarch dissolved in 4 tablespoons water 3
eggs. beaten
4/2 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.
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