Hot-And-Sour Soup

• 5 cups low-sodium chicken broth
• 1/2 cup sliced fresh mushrooms
• 1 teaspoon minced fresh ginger
• 1 (4-ounce) skinned, boned chicken breast half, cut into thin strips
• 1/3 cup canned bamboo shoots, cut into thin strips
• 1/3 cup rice vinegar
• 1/4 cup low-sodium soy sauce
• 1/4 teaspoon hot sauce
• 1/8 teaspoon pepper
• 1 large egg white, lightly beaten
• 1/4 cup sliced green onions
• 1/4 cup fresh snow pea pods
• 1 tablespoon cornstarch
• 1/4 cup water

1. Combine first 3 ingredients in a 2-quart sauce-pan; bring to a boil. Add chicken, and simmer, uncovered, 10 minutes. Add bamboo shoots; simmer 5 minutes. Add vinegar and next 3 ingredients; bring to a boil. Drizzle egg white into soup, stirring constantly (lacy strands will form). Stir in green onions and snow peas.
2. Combine cornstarch and water; stir into soup mixture. Bring to a boil; boil 1 minute, stirring gently. Serve immediately.

chicken broth, mushrooms, fresh ginger, bamboo shoots, rice vinegar, soy sauce, hot sauce, pepper, egg white, green onions, fresh snow, cornstarch, water

Taken from www.myrecipes.com/recipe/hot-and-sour-soup-0 (may not work)