This is bonzabeast stew, inspired by Treasure Planet and hot and sour soup. It's made with garlic, white pepper, red pepper, ginger, tofu, bamboo shoots, shiitake, lotus root, vinegar, and onions.

1.5 quarts vegetable stock
.5 cups soy sauce
1.5 teaspoons white pepper
1 tablespoon chopped garlic
1 teaspoon red pepper flakes
1.5 teaspoons ground ginger
16 ounces extra silken tofu
6 ounces bamboo shoots
6 ounces shiitake
.5 pounds lotus root sliced thinly
6 tablespoons cornstarch
7 tablespoons water
3 eggs, beaten
2 ounces white vinegar
5 green onions, thinly sliced

Soak the lotus in cold water for 10 to 15 minutes until its ready to go into the stew. Add small amounts (teaspoons) of vinegar if you want to to eliminate any astringent taste from the root.

Bring the vegetable stock, soy sauce, vinegar, white pepper, ginger, garlic, and red pepper flakes to a boil, constantly stirring. Add the tofu, bamboo, and mushrooms. Reduce the heat to a medium and let cook for 3 minutes.

While cooking, in a seperate bowl combine the cornstarch and water to make a slurry. Add slurry a little at a time and stir until the soup is thick.

Add eggs gradually while stirring and cook for a half-minute. Add the lotus and green onions into the soup and turn off the heat. Enjoy!