COMBINE broth, bamboo shoots, carrots, peas, mushrooms, vinegar, soy sauce and pepper in large saucepan; BRING to a boil. REDUCE heat; SIMMER 5 minutes.
MIX water and cornstarch in small bowl until dissolved. Slowly STIR into hot soup. While gently stirring soup, slowly POUR in eggs. REMOVE from heat immediately and SERVE.
This recipe is an excellent source of protein, vitamin A and choline.