Philippino Hot & Sour Soup

• 7 cups (1650 ml) vegetable broth
• 1-1/2 cups (350 ml) Tofu, cubed
• 1 cup (225 ml) fresh shiitake mushrooms, sliced
• 3 green onions, chopped
• 3/4 can bamboo shoots, halved
• 2 tbsp (30 ml) fresh minced ginger
• 1 tsp (5 ml) of red pepper, plus or minus to taste
• 1 large chicken breast, cooked and cubed
• 2 eggs
• 3 tbsp (45 ml) cornstarch or flour
• 3 tbsp (45 ml) of water
• 3 tbsp (45 ml) of seasame oil

1. Cook chicken breast in a skillet with seasame oil.
2. In a large pot combine broth, tofu, mushrooms, shoots.
3. Bring to a boil.
4. Add ginger, red pepper, onion.
5. In a small bowl mix eggs, cornstarch & COLD water.
6. Add egg mixture slowly to soup.
7. Reduce heat.
8. Add chicken and simmer 15 to 20 minutes.
9. Serves 6
10. Can be used as an appetizer or main dish w/ Ginger Salad.

vegetable broth, shiitake mushrooms, green onions, bamboo shoots, ginger, red pepper, chicken breast, eggs, cornstarch, water, seasame oil

Taken from online-cookbook.com/goto/cook/rpage/0001EC (may not work)