Ingredients

6 cups Chicken Broth

1 cup Shitake Mushrooms

1 package Firm Tofu

1 grated carrot

2 TB Soy Sauce

1/4 cup Cornstarch dissolved in 1/4 cup cold water

1/4 cup white vinegar

1 TB White Pepper

1 TB Sesame Oil

1 Beaten Egg

1 5oz can of bamboo shoots

Preparation

  1. Simmer Chicken Broth.
  2. Add Mushrooms, Tofu, Carrot, Soy Sauce, Sesame Oil, White Vinegar, White Pepper and Bamboo Shoots
  3. Bring to a boil and simmer for 5 minutes
  4. Add Cornstarch Mixture
  5. Slowly Stir the soup while slowly drizzling egg into the soup.