#A very decorative soup. Beaten egg sifted into the hot soup gives a very special effect.#
Blanch the bamboo shoots in boiling, salted water for 3 minutes. Rinse and set aside to drain.
Cook the mushrooms in boiling, salted water for 10 minutes. Rinse and set aside to drain.
Bring the stock to the boil and add the bamboo shoots, mushrooms, vinegar, and soy sauce, and season with salt and pepper to taste. Cook for 10 minutes.
Stir in the cornstarch and bring the soup slowly back to the boil.
Reduce the heat. Beat the egg thoroughly. Place the beaten egg in a strainer and add to the soup by shaking back and forth over the hot soup.
Add the chives to the soup and serve piping hot.
Make sure the soup is boiling hot before adding the beaten egg.
Try to buy fresh chives for this soup, as they have a much better flavor than dried chives.