Ingredients
Directions
1.
In a two-quart saucepan, COMBINE chicken broth, mushrooms and ginger root; BRING to a boil.
2.
ADD chicken; SIMMER ten minutes.
3.
ADD bamboo; SIMMER five minutes.
4.
ADD vinegar, soy sauce, hot sauce and pepper; RETURN to a boil.
5.
Slowly POUR egg white into soup, STIRRING constantly (the egg white forms lacy strands as it cooks).
6.
STIR in green onions and snow pea pods.
7.
In a small bowl, COMBINE cornstarch and water; ADD to soup.
8.
RETURN to a boil for one minute, STIRRING gently.