Ingredients

1 quart chicken broth
4 – 6 oz. fresh mushrooms, sliced
3.5 oz. firm tofu, rinsed and chopped into small strips
1 oz. pork butt, slivered (about 1/2 cup)
1/2 cup canned shredded bamboo shoots
2 Tablespoons corn starch
2 Tablespoons cider vinegar
1 large egg, beaten
1/4 cup finely minced scallions
3/4 teaspoon sugar
1/2 teaspoon ground white pepper

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Instructions

In a medium saucepan, bring the chicken broth to a boil. Add the mushrooms, tofu, pork, and bamboo shoots and return to a boil.
Meanwhile, in a small bowl, whisk the cornstarch with the vinegar. When soup has returned to a rolling boil, slowly stir in the cornstarch slurry, stirring constantly until thickened, 1 – 2 minutes.
Remove from heat and, while stirring, add the egg in a thin stream, then stir in the scallions, sugar and white pepper. Enjoy!

Notes

This soup comes together very quickly, so chop all your ingredients ahead of time!

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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