Description

This Chinese inspired soup is easy to make and filling. It's so much better than take out, you will wonder why you never made it before.

Ingredients

• 2 t. brown sugar
• 1 T. chili sauce or Sriracha
• 2 T. red wine vinegar
• 2 T. soy sauce
• 1 T. balsamic vinegar
• 1/2 in. piece of ginger, grated, about 2 t.
• 2-3 cloves garlic, minced
• 1 c. firm tofu, pressed until drained and chopped into strips
• 1 c. Shitake mushrooms, thinly sliced
• 1 c. cooked chicken, shredded (left over or rotisserie are great)
• 8 oz. can bamboo shoots, drained and finely chopped
• 6 c. chicken or vegetable broth/stock
• 2 T. cornstarch
• 4 T. cold water
• 2 eggs, lightly beaten
• Garnish:
• 2 t. toasted sesame seed oil
• white pepper, to taste (freshly ground, if possible)
• 4 green onions, finely chopped

Steps

1. Wash/rinse green onions; chop finely. Grate ginger. Mince garlic. Slice tofu into strips. Wipe off mushrooms; slice thinly. Shred chicken.
2. Heat stock/broth over medium-high; add cooked chicken, 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 heat; simmer 5 minutes.
3. In a small bowl, whisk cornstarch into the cold water to make a slurry. When mixture is smooth, gradually stir it into soup. Cook 4-7 minutes, or until soup is thickened.