Serves 4-6

Ingredients

6 cups chicken broth

1 (8 oz.) can bamboo shoots, drained and finely chopped

1 cup cooked chicken, shredded

1 cup shitake mushrooms, thinly sliced

1 cup firm tofu, pressed until drained and chopped into strips

3 cloves garlic, minced

2 eggs, lightly beaten

1/2-inch piece ginger, grated

2 tablespoons soy sauce

2 tablespoons red wine vinegar

2 tablespoons cornstarch

1 tablespoon chili sauce

3 teaspoons brown sugar

black or white pepper, to taste

green onions, finely chopped, garnish

Directions

Step 1: Heat chicken broth over medium-high heat in a large stock pot until warmed through.

Step 2: Add chicken, mushrooms, tofu and bamboo shoots, then stir in ginger, soy soy sauce, red wine vinegar, chili paste, brown sugar and white pepper.

Step 3: Let mixture simmer for 5 minutes.

Step 4: In a small glass, whisk cornstarch into 2 tablespoons cold water to create a slurry. Once mixture is smooth, gradually stir it into soup.

Step 5: Cook for another 5-8 minutes, or until soup is thickened.

Step 6: Take your beaten eggs and slowly pour them into soup. Stir gently and cook for 30 seconds.

Step 7: Ladle soup into serving bowls and garnish with green onion and more pepper, optional. Serve hot