Chinese Hot and Sour Soup

2 1/2 quarts water
1 block (16oz) 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 teaspoon 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