BOUNTY GARDENS

Ingredients

• 8 cups chicken broth (preferably homemade)
• 1 cup water
• 1/2 cup white vinegar
• 1/4 cup soy sauce
• 1/4 cup cornstarch
• 2 tbsp sesame oil
• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1 cup firm tofu, drained and cubed
• 1 cup shiitake mushrooms, rehydrated and sliced
• 1 cup bamboo shoots, sliced
• 1 cup green onions, chopped
• 2 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 1-2 Thai chilies, sliced (adjust to taste)
• 1 egg, beaten
• Salt and white pepper, to taste
• 2 tbsp cornstarch mixed with 1/4 cup water (optional, for thickening)
• 1-2 tbsp Sriracha or chili oil (optional, for added heat)

Directions

1. In a large pot, combine chicken broth, water, vinegar, soy sauce, and cornstarch. Stir well and bring to a boil.
2. Add sesame oil, chicken, tofu, mushrooms, bamboo shoots, green onions, ginger, garlic, and chilies. Reduce heat to medium and let it simmer for 15 minutes.
3. Slowly pour in the beaten egg while stirring the soup gently to create egg ribbons.
4. Taste and adjust seasoning with salt and white pepper. If you prefer a thicker soup, stir in the cornstarch mixture. Add Sriracha or chili oil for extra heat, if desired.
5. Cook for an additional 5 minutes, then remove from heat and serve hot.