Hot and Sour Soup

4 dried shitake mushrooms (soaked in hot water for a few minutes to make them soft then slice thinly)
2 1/2 cups vegetable stock (can substitute with water that has some more soy sauce or vegetarian mushroom sauce in it)
1/2 pkg fried tofu cut into strips (or 1 pkg of tofu cubed and browned in some oil)
2 oz canned bamboo shoots
1/2 frozen peas
1 Tbs soy sauce
2 Tbs vinegar
2 Tbs corn starch
salt and pepper to taste

sesame oil

Boil vegetable stock and simmer together all the vegetables and tofu in it for a few minutes. Mix together soy sauce, vinegar, cornstarch and 2 Tbs water (or mushroom soaking liquid). Stir the soy sauce mixture into the soup and bring to a boil.