Hot and Sour Soup

4 Dried shitake mushrooms (soaked in hot water for a few minutes to make them soft then slice thinly)
1/2 package fried tofu cut into strips (or ˝ package of tofu cubed and browned in some oil)
1 2-ounce can bamboo shoots
1/2 frozen peas
2 tablespoons vinegar
2 tablespoons water or stock
Sesame oil
2 1/2 cups vegetable stock (can substitute with water that has some more soy sauce or vegetarian mushroom sauce in it)
1 tablespoon soy sauce
2 tablespoons corn starch
Salt and pepper to taste

Boil vegetable stock and simmer together all the vegetables and tofu in it for a few minutes. Mix together soy sauce, vinegar, cornstarch and water or stock. Stir the soy sauce mixture into the soup and bring to a boil.