Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 quart | Defatted chicken broth |
| ½ cup | Shredded cooked chicken |
| ¼ cup | Diced tofu |
| ¼ cup | Bamboo shoots sliced |
| 6 \N | Chinese dried mushrooms |
| \N \N | Soaked and softened, sliced |
| 2 \N | Whole eggs or the whites |
| 1 tablespoon | White vinegar |
| 3 tablespoons | Soy sauce part dark & light |
| 1 tablespoon | Cornstarch/cold water |
| 1 teaspoon | Or more Chinese hot sauce |
| \N \N | To taste |
| \N \N | Oriental sesame seed oil |
| \N \N | To taste |
Use homemade or canned defatted chicken broth. add to the broth the chicken, softened and sliced mushrooms, tofu and bamboo shoots. You can use more or less of each kind. Season with the vinegar and soy sauces and bring to a boil.Mix the cornstarch with a bit of cold water to make into a paste and whisk into the hot soup to thicken slightly. Fork beat the eggs ( or just use the whites ) and add and swirl and stir into the soup. lastly add the hot oil to taste.Oriental Sesame oil may also be added with the hot oil for some extra flavor. Serves 6