Ingredients
1 liter chicken broth
3 tbsp. soy sauce
1/4 cup shredded chicken or pork (cooked)
1/2 cup mushrooms (cut into slices)
2 tsp chilli garlic paste
1/4 tsp ground white pepper
1/4 cup vinegar
1/2 can (125 ml) canned bamboo (cut into strips)
75 gr. tofu (cut into 1 cm pieces)
2 tbsp. corn starch
2 tbsp. cold water
1 egg (beat with a fork)
2 pcs. green onions with feathers (finely chop both white and green parts)
1/2 tsp toasted sesame oil
Method
Bring chicken broth to a boil and reduce heat to low.
Add soy sauce, chicken or pork, mushrooms, chilli-garlic paste to the broth and cook for 5 minutes.
Then add white pepper, vinegar, bamboo, and tofu and cook for another 5 minutes.
In a bowl, mix cornstarch and cold water until smooth so that there are no lumps, and add the mixture to the soup, stirring quickly.
Cook for another 5 minutes until the soup thickens slightly.
In a small bowl, beat the egg with a fork and very slowly pour the mixture into the soup, being sure to stir while doing so.
Cook for another 1 minute, add onion and sesame oil, and serve.