Ingredients
6 cups chicken broth
1 (8 oz.) can bamboo shoots, drained and finely chopped
1 cup cooked chicken, shredded
1 cup shitake mushrooms, thinly sliced
1 cup firm tofu, pressed until drained and chopped into strips
3 cloves garlic, minced
2 eggs, lightly beaten
1/2-inch piece ginger, grated
2 tablespoons soy sauce
2 tablespoons red wine vinegar
2 tablespoons cornstarch
1 tablespoon chili sauce
3 teaspoons brown sugar
Black or white pepper, to taste
Green onions, finely chopped, garnish
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