Step 1

Pour chicken stock into a large stock pot or Dutch oven. Place over medium high heat and bring to a boil.

Step 2

Add soy sauce, white pepper, bamboo shoots, mushrooms and chicken. Stir. Cook for 3 minutes.

Step 3

In a small bowl combine cornstarch and water. Stir to make slurry.

Step 4

Add slurry to soup a little at a time and stir until thick (all slurry may not be necessary, so add as much as necessary for desired thickness.)

Step 5

Slowly pour in beaten eggs in a thin stream while stirring constantly. Cook for 30 seconds or until eggs are done.

Step 6

Turn off heat.

Step 7

Add vinegar, tofu and sesame oil. Gently give it a quick stir.

Step 8

Spoon into bowls. Or for even better taste, make a day in advance and store in a tightly sealed container, in the refrigerator, overnight to allow the flavors to develop and meld. Reheat before serving.