Source: cooks.com
Ingredients
- 4 cups chicken stock or broth (or 4 cups water and 4 chicken bouillon cubes)
- 3 tbsp. soy sauce
- 1/4 cup cooked shredded chicken or pork (omit if desired)
- 1/2 cup mushrooms, diced
- 1/2 tbsp. garlic chili sauce
- 1/4 tsp. ground white pepper
- 1/4 cup white vinegar
- 1/3 cup canned bamboo shoots, julienned
- 3 oz. block of tofu, cut into 1/4-inch cubes (omit if desired)
- 2 tbsp. cornstarch and 2 tbsp. cold water
- 1 egg, beaten
- 2 green onion stalks, diced (including tops)
- 1/2 tsp. toasted sesame oil
Directions
- Bring chicken broth to a simmer in a 2-quart saucepan.
- Add soy sauce, shredded meat, mushrooms and garlic red chili paste.
- Simmer for five minutes.
- Add white pepper, white vinegar, bamboo shoots, tofu.
- Simmer for five minutes.
- Combine two tablespoons of cornstarch with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well.
- Simmer for five minutes until soup is thickened.
- Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times.
- Wait 30 seconds.
- Add green onions and sesame oil to soup. Stir well. Remove from heat.
- Serve hot.