Ingredients
- Valcom Bamboo Shoot Slices 1 cup
- Firm Tofu 1 cup
- Shredded Chicken 1 cup
- Shiitake and wood ear mushroom 1 cup
- Chicken Broth 1.5L
- Dark and light soy sauce 1 tbsp each
- Chili flakes 1tbsp
- Ginger 1tsp
- Salt and pepper pinch
- Sugar 1 tsp
- White wine vinegar 1/2cup
- Sesame oil 1tsp
- Cornstarch slur
- 2 eggs
Method
- Bring chicken broth to boil then add soy sauce, salt, pepper, chili flakes, ginger and sesame oil.
- Add shredded bamboo shoot, chicken, mushroom and tofu.
- Bring to boil then add cornstarch mixture and egg while constantly mixing the soup. Serve with spring onions on top.
Product used in recipe
- Valcom - Bamboo Shoot Slices
- Lee Kum Kee - Premium Soy Sauce
