This classic Chinese-style soup uses mostly pantry ingredients, can be made in a hurry, and is packed with lean protein!
4 cup chicken or pareve chicken flavored broth
½ cup canned sliced bamboo shoots
¼ cup sliced shiitake or other mushroom
1 cup medium firmness tofu, cut into short strips, or small cubes
2-4 Tbsp low sodium tamari or soy sauce, to suit taste
1-3 Tbsp white vinegar, to suit taste
½ tsp black pepper, to suit taste
1 Tbsp Tabasco sauce (or similar, to suit taste)
4 large eggs, beaten
4 Tbsp corn starch, mixed into a little bit of water for thickening
In a medium pot, bring broth to a boil and add bamboo shoots, mushrooms, tofu, tamari, vinegar, black pepper, and Tabasco sauce. Adjust seasonings to suit taste. Lower heat to medium, and slowly add a little bit of the corn starch mixture to the hot soup, until desired consistency is obtained,
Slowly add half the beaten eggs, wait a few seconds, and gently stir the soup to create "egg drops." The more you stir, the smaller the egg drops will be. Add the remainder of the eggs and repeat. Soup may be kept warm or reheated . Serve hot.