18 ounce canbamboo shoots, drained and sliced thin
1inch pieceginger, peeled and grated
4tablespoonslow sodium soy sauce
5tablespoons rice vinegar
1tablespoonred pepper paste (located in produce section in tube)
1tablespoongarlic paste (located in produce section in tube)
1tablespoondark brown sugar
2eggsbeaten in bowl
4green onions, chopped
1packagewonton wrappers,sliced into thin strips and fried about 2 minutes
Heat the chicken in the broth until warm over medium heat. Add mushrooms, bamboo shoots, ginger, soy sauce, vinegar, pastes, pepper and brown sugar. Simmer about 5 minutes for flavors to infuse.
Ladle tablespoons of soup broth into small bowl. Cool, then whisk in cornstarch. Stir slurry into soup. Continue cooking the soup 7–8 minutes until thickened.
Slowly whirl eggs into soup. Remove from heat and serve.
Garnish with chopped green onions and crispy fried wonton wrapper strips.
Easy chicken broth
Use rotisserie chicken bones and skin to make flavorful broth. Just throw into stock pot (or crockpot on low overnight) and add about 3 quarts water. Bring to boil, then simmer for an hour or two. If on hand, add vegetable scraps like onion skins, celery tops and herbs. Drain and use stock for this soup or freeze for others.