3 eggs
1 can bamboo shoots, thinly sliced
1/2 fresh tomato, sliced thinly (optional)
1 tsp. sesame oil
5 c. chicken stock
2 mushrooms (Chinese style, if possible)
Dash of salt
Dash of pepper
Carrots, sliced thinly to decorate

Beat eggs, adding pinch of salt. Bring chicken stock to boil and add bamboo shoots, mushrooms and tomato. Cool for 1 minute. Add salt and pepper to taste, bring to a boil again. Pour in egg gently and cook for 2 minutes. Add carrots to top with sesame oil.