Hot & Sour Soup

This is a pretty easy recipe. This is just my variation of a fairly standard recipe.  

Hardware:

• 4 qt. saucepan or stockpot
• small mixing bowl
• assorted measuring spoons/cups

Software:

• 2 qts. low sodium chicken broth
• 1/2 c. low sodium soy sauce
• 1/2 c. cooked & shredded chicken breast
• 1 c. brown mushrooms, finely diced
• 1 1/2 Tbsp. garlic chili sauce
• 1/2 tsp. ground pepper (preferably white)
• 1/4 c. white vinegar
• 1/4 c. rice wine vinegar  
• 1 can (8 oz.) bamboo shoots, julienned
• 7 oz. firm tofu, diced in 1/4" chunks
• 1/4 c. cornstarch and 1/4 c. cold water
• 2 eggs, beaten thoroughly
• 4 green onion stalks, diced
• 1 tsp. sesame oil

Algorithm:

1. Bring broth to boil in stockpot.  Reduce heat to simmer.
2. Add mushrooms, soy sauce, chili sauce, and chicken.  Simmer 5 minutes.
3. Add vinegar, bamboo shoots, tofu, and pepper.  Simmer for another 5 minutes.
4. Combine the corn starch and cold water in a sealed container and mix thoroughly.  
5. Add the cornstarch mixture to the soup.  Stir in.  Simmer for another 5 minutes.  Soup will thicken some.
6. Beat eggs in small bowl thoroughly.  Pour egg very slowly into the soup in a fine stream.  Stir for 1 minute.
7. Add green onions and sesame oil and stir in.  Remove from heat and serve.

Output:  Approximately 10 servings.