Hot and Sour Soup

• 2 boneless skinless chicken breasts
• 1 (8 ounce) can bamboo shoots, cut into matchstick-sized pieces
• 5 -6 green onions, sliced diagonally
• 8 ounces firm tofu, diced into 1/4-inch cubes (or extra firm)
• 1 (15 ounce) can straw mushrooms, drained
• 2 quarts chicken stock
• 2 tablespoons chinese black vinegar
• 12 teaspoon fresh ground black pepper
• 1 teaspoon soy sauce or 1 teaspoon salt
• 1 (8 ounce) package cellophane noodles or 1 (8 ounce) package bean thread noodles

1. Slice the chicken breasts into matchstick-sized pieces and set aside.
2. Heat the stock and add the vinegar, pepper and soy sauce or salt.
3. Add the chicken and cook for 5-10 minutes (the chicken will float when cooked).
4. Add the noodles, tofu, bamboo shoots and mushrooms and simmer for 3-5 minutes.
5. Serve in bowls sprinkled with the green onions.

chicken breasts, bamboo shoots, green onions, firm tofu, straw mushrooms, chicken stock, chinese black vinegar, ground black pepper, soy sauce, cellophane noodles

Taken from www.food.com/recipe/hot-and-sour-soup-280081 (may not work)