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4 c. chicken stock or broth (or 4 c. water and 4 chicken bouillon
3 Tbsp. soy sauce
1/4 c. cooked shredded chicken or pork
1/2 c. mushrooms, diced
1/2 Tbsp. garlic chili sauce
1/4 tsp. ground white pepper
1/4 c. white vinegar
1/3 c. canned bamboo shoots, julienned
3 oz. block of tofu, cut into 1/4 inch dice
2 Tbsp. cornstarch and 2 Tbsp. cold water
1 egg, beaten
2 green onion stalks, diced (including tops)
1/2 tsp. toasted sesame oil

Bring chicken broth to a simmer in a 2 quart sauce pan.

Add soy sauce, shredded meat, mushrooms, garlic chili sauce. Simmer
for five minutes.

Add white pepper, white vinegar, bamboo shoots and tofu. Simmer for
five minutes.

Combine two tablespoons of cornstarch with two tablespoons of cold
water in a cup. Stir until mixture is smooth. Add cornstarch
mixture to soup and stir well. Simmer for five minutes until soup
is thickened.

Beat egg in a cup until yolk and white are combined. Pour beaten
egg slowly, in a fine stream, into soup. Stir soup several times.

Wait 30 seconds.

Add green onions and sesame oil to soup. Stir well. Remove from heat.

Serve hot.

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