Directions
Heat chicken broth over medium-high heat in a large stock pot until warmed through.
Add chicken, mushrooms, tofu and bamboo shoots, then stir in ginger, soy sauce, red wine vinegar, chili paste, brown sugar and white pepper.
Let the mixture simmer for 5 minutes.
In a small glass, whisk cornstarch into 2 tablespoons cold water to create a slurry. Once the mixture is smooth, gradually stir it into soup.
Cook for another 5-8 minutes, or until soup is thickened.
Take your beaten eggs and slowly pour them into soup. Stir gently and cook for 30 seconds.
Ladle soup into serving bowls and garnish with green onion and more pepper, optional.
Serve hot and enjoy!
Recipe adapted from Closet Cooking
