Ingredients

• 5 cups Beef stock
• 1 cup Fresh mushrooms , sliced
• 1 can Bamboo shoots
• 2 Boneless, skinless chicken breasts
• 1 Egg , beaten
• 3 tablespoons Rice vinegar
• 2 tablespoons Dark soy sauce
• 1 teaspoon Sesame oil
• 2 teaspoons Hot chili oil
• 1 teaspoon White pepper
• 2 tablespoons Cornstarch
• 0.25 cup Cold water

Instructions

1. Combine rice vinegar, soy sauce, sesame oil, chili oil, and white pepper in a small bowl. Set aside
2. In a large stock pot, heat beef stock to a simmer
3. Add mushrooms and bamboo shoots and cook for 3 minutes
4. Slice chicken into thin strips
5. Add chicken strips to the stock pot and cook for 5 more minutes, until chicken is cooked through
6. Add the vinegar-soy sauce mixture to the pot and bring to a boil
7. In a small bowl, mix cornstarch and cold water to create a slurry
8. While stirring constantly, add the cornstarch slurry to the soup
9. Continue cooking until soup thickens, about 1-2 minutes
10. Remove from heat
11. While stirring the soup in a circular motion, slowly pour in the beaten egg to create egg ribbons
12. Serve hot