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4 cups of chicken broth
4 tablespoons soy sauce
1/4 cup cooked shredded chicken or pork (canned chicken ok)
1/2 cup drained canned mushrooms (type of your choice), sliced or diced
1/4 cup canned bamboo shoots, drained and julienned
1/2 tablespoon Thai Chili Garlic Sauce (Tabasco Sauce and a little garlic powder as a substitute is ok)
1/4 teaspoon ground white pepper
2 tablespoons cornstarch and 2 tablespoons cold water
1 egg, beaten
3 oz firm tofu, cut into 1/4 inch dice
2 green onion stalks, diced (including green tops)
1/4 cup distilled white vinegar
1/2 teaspoon toasted sesame oil
Bring chicken broth to a simmer in a 2-quart saucepan.
Add soy sauce, meat, mushrooms, bamboo shoots, Thai Chili Garlic Sauce and white pepper.
-Simmer for five minutes.
-Combine two tablespoons of cornstarch with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well.
-Simmer for 2 or 3 minutes until soup is thickened.
-Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times.
-Wait 30 seconds.
-Add tofu and green onions to soup. Stir well. Remove from heat.
-Add distilled white vinegar and sesame oil.
-Stir a few times and serve.
Makes about 4 cups.
4 tablespoons soy sauce
1/4 cup cooked shredded chicken or pork (canned chicken ok)
1/2 cup drained canned mushrooms (type of your choice), sliced or diced
1/4 cup canned bamboo shoots, drained and julienned
1/2 tablespoon Thai Chili Garlic Sauce (Tabasco Sauce and a little garlic powder as a substitute is ok)
1/4 teaspoon ground white pepper
2 tablespoons cornstarch and 2 tablespoons cold water
1 egg, beaten
3 oz firm tofu, cut into 1/4 inch dice
2 green onion stalks, diced (including green tops)
1/4 cup distilled white vinegar
1/2 teaspoon toasted sesame oil
Bring chicken broth to a simmer in a 2-quart saucepan.
Add soy sauce, meat, mushrooms, bamboo shoots, Thai Chili Garlic Sauce and white pepper.
-Simmer for five minutes.
-Combine two tablespoons of cornstarch with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well.
-Simmer for 2 or 3 minutes until soup is thickened.
-Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times.
-Wait 30 seconds.
-Add tofu and green onions to soup. Stir well. Remove from heat.
-Add distilled white vinegar and sesame oil.
-Stir a few times and serve.
Makes about 4 cups.
