- 5 cups low sodium chicken broth or vegetable broth
- 1/2 cup mushrooms
- 2 chicken breasts
- 1 tbsp soy sauce
- 4 ounces fresh firm tofu (cut to 2-inch long and 1/4-inch thick pieces)
- 1/2-1 tbsp hot sauce (or to taste)
- 1/8 tsp black pepper
- 1/2 cup bamboo shoots
- 2/3 tsp rice vinegar
- 1 tsp grated ginger
- 1 egg white
- 1 chopped scallion
Combine broth, mushrooms, tofu, and ginger in a saucepan. Bring to a boil.
Add chicken and simmer uncovered about 10 minutes.
Add bamboo shoots; simmer 5 minutes. Add vinegar, soy sauce, hot sauce and pepper; bring to boil.
Drizzle egg white into soup; stirring constantly (lacy strands will form).
Stir in chopped scallion. Bring to a boil.
Cover and simmer until ready to serve.
Keep the soup simmering (it should be bubbling before you add the egg, or the soup will turn cloudy when the egg is added), and begin stirring in a circular motion with your ladle once again. Once you get the soup moving in a slowly swirling motion, slowly drizzle the beaten egg into the soup.