Servings: 4(2 cup servings)

Ingredients

4 cups chicken broth or chicken stock or vegetable broth

4 ounces shiitake mushrooms, thinly sliced

1 (8-ounce) can bamboo shoots, drained and thinly sliced

8 ounces firm tofu, drained and sliced in 1/4-inch strips

2 cloves garlic, grated

2 teaspoons ginger, grated

1 tablespoon balsamic vinegar

3 tablespoons rice vinegar or red wine vinegar

1 tablespoon chili sauce, such as sambal oelek or sriracha

3 tablespoons soy sauce (or tamari for gluten-free)

2 teaspoons brown sugar

2 tablespoons corn starch mixed into 2 tablespoons cold water

2 eggs, lightly beaten

2 teaspoons toasted sesame seed oil

1 teaspoon white pepper (or black pepper)

4 green onions, sliced

Directions

Step 1: Bring the broth, mushrooms, bamboo shoots, tofu, garlic, ginger, vinegars, chili sauce, soy sauce and sugar to a boil in a large sauce pan over medium-high heat, reduce the heat and simmer for 5 minutes.

Step 2: Mix in the cornstarch and water mixture and simmer until the soup thickens a bit, about 2 minutes.

Step 3: Slowly pour in the eggs in a thin stream while stirring the soup.

Step 4: Mix in the sesame oil, white pepper and green onions, remove from heat and enjoy!