6 C chicken broth
1 8 oz. can bamboo shoots, drained and finely chopped
1 C chicken, cooked and shredded
1 C shitake mushrooms, thinly sliced
1 C firm tofu, pressed until drained, and chopped into strips
3 cloves garlic, minced
2 eggs, lightly beaten
1 tsp ginger
2 Tbsp soy sauce
2 Tbsp red wine vinegar
2 Tbsp cornstarch
1 Tbsp chili sauce
3 tsp brown sugar
black or white pepper, to taste
green onions, finely chopped, garnish
2 Tbsp water, cold
Heat chicken broth over medium-high heat, in a large stock pot.
Add chicken, mushrooms, tofu, and bamboo shoots, ginger, soy sauce, red wine vinegar, chili sauce, brown sugar, and pepper.
Simmer for 5 minutes.
In a small glass, whisk cornstarch and water, to create a slurry. Once smooth, gradually stir into soup.
Cook another 5-8 minutes, or until thickened.
Add beaten eggs. Stir and cook for 30 seconds.