Instructions: In small skillet, add mushrooms to hot oil, along with green onions, and stir-fry over high heat until mushrooms are tender; set aside.

In a large saucepan over high heat, add broth, bamboo shoots, peas, carrots, vinegar, soy sauce and pepper; bring to a boil. Reduce heat to simmer and simmer 5 minutes.

Stir together water and cornstarch; slowly stir into hot soup. While stirring soup, slowly pour in eggs. Immediately remove from heat. Stir in mushrooms and green onions with accumulated liquid.

Ladle into four heated bowls.

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