Bring water or broth to a simmer, add soy sauce, mushrooms& chile paste, simmer for 10 minutes. Add pepper, vinegar, bamboo, baby corn, water chestnuts and tofu, simmer 10 min.  Mix cornstarch with 4 tbsp water and add. Bring back to a simmer and pour the eggs in a very thin stream over the surface while stirring with a fork. Let stand for 10 seconds before gently stirring in the sesame oil. Serve with a garnish of chopped scallions.