Soak the shitake mushrooms in hot water for 20 minutes, or until soft. Rinse well to remove the grit and squeeze out the water. Trim the stems and julienne.
Bring water to boil in a pot. Add the bamboo shoots and return to a boil.
Add the cabbage to the pot. Reduce to low heat and cook for 20 minutes.
Sauté the shitake mushrooms for one to two minutes. Add the enoki mushrooms, soy sauce, vinegar and salt. Cook for two more minutes. Transfer to the pot of soup and bring to a boil.
Add the tofu. Reduce the heat to low and simmer for three more minutes.
In a small bowl, mix the arrowroot powder with the cold water and slowly add to the soup. Simmer for three more minutes until thickened, stirring frequently.
Sprinkle with black pepper and drizzle with sesame oil. Transfer to a warm soup bowl and serve hot.
