Product Recipes
- 1 can 48oz chicken broth
- 1 uncooked, thinly sliced, boneless skinless split chicken breast
- 1/2 cup thinly sliced firm tofu
- 1/2 cup thinly sliced cooked ham
- 1/2 cup thinly sliced bamboo shoots
- 1/2 cup sliced white or baby bella mushrooms
- 1/4 cup apple cider vinegar
- 1/4 cup soy sauce
- 1 tsp sesame seed oil
- 1 tsp white pepper
- 1/4 cup cornstarch
- 2 beaten eggs
- 1 chopped green onion
- Measure 1/2 cup chicken broth and set aside.
- In a 4qt saucepan bring the chicken broth to a boil.
- Add chicken, tofu, ham, bamboo shoots and mushrooms.
- Lower heat and simmer 2 mins.
- Stir in vinegar, soy sauce, sesame seed oil and white pepper.
- Bring to a boil.
- Blend cornstarch with reserved 1/2 cup broth.
- Gradually add cornstarch mixture, stirring constantly until soup thickens and boils.
- Slowly drizzle beaten eggs into soup, a little at a time, through the tines of a fork or whisk.
- Reduce heat.
- Garnish each portion with green onions.
