Hot and Sour Soup

12 ounce package extra firm tofu
8 C chicken broth
2 tsp chile paste
1/4 C soy sauce
2 C chopped mushrooms
1/2 tsp black pepper
1/4 C white vinegar
1/2 C banboo shoots, cut into julienne strips
1/2 C sliced water chestnuts, diced
1/2 C snow peas, chopped
3 Tbsp cornstarch
1/3 C cold water
2 eggs, beaten
2 tsp sesame oil
5 breen onions, thinly sliced
Directions:Remove tofu from package.   Place block of tofu between several layers of paper towels and place a dinner plate on top to press out excess moisture.   After 15 minutes, dice tofu into 1/4 inch cubes.   Set aside.   Bring chicken broth to a boil.   Add chile paste, soy sauce, and mushrooms and simmer for 10 minutes.   Add pepper, vinegar, bamboo shoots, water chestnuts, snow peas, and tofu, and simmer for 10 more minutes.   Mix cornstarch with cold water until smooth, then stir into soup.   Bring up to a simmer.   Pour beaten eggs over the simmering surface in a very thin stream.   Let stand for 15 seconds, then stir in sesame oil and green onions.   Taste and correct seasonings, if neceessary.