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
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