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Export 11 ingredients for grocery delivery
Step 1
Pour chicken stock into a large stock pot or Dutch oven. Place over medium high heat and bring to a boil.
Step 2
Add soy sauce, white pepper, bamboo shoots, mushrooms and chicken. Stir. Cook for 3 minutes.
Step 3
In a small bowl combine cornstarch and water. Stir to make slurry.
Step 4
Add slurry to soup a little at a time and stir until thick (all slurry may not be necessary, so add as much as necessary for desired thickness.)
Step 5
Slowly pour in beaten eggs in a thin stream while stirring constantly. Cook for 30 seconds or until eggs are done.
Step 6
Turn off heat.
Step 7
Add vinegar, tofu and sesame oil. Gently give it a quick stir.
Step 8
Spoon into bowls. Or for even better taste, make a day in advance and store in a tightly sealed container, in the refrigerator, overnight to allow the flavors to develop and meld. Reheat before serving.
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