Fresh ginger and hot sauce supply the heat, while rice vinegar lends a pucker to this Chinese classic.
5 cups low-sodium chicken broth
1/2 cup sliced fresh mushrooms
1 teaspoon minced fresh ginger
1 (4-ounce) skinned, boned chicken breast half, cut into thin strips
1/3 cup canned bamboo shoots, cut into thin strips
1/3 cup rice vinegar
1/4 cup low-sodium soy sauce
1/4 teaspoon hot sauce
1/8 teaspoon pepper
1 large egg white, lightly beaten
1/4 cup sliced green onions
1/4 cup fresh snow pea pods
1 tablespoon cornstarch
1/4 cup water
How to Make It
Combine first 3 ingredients in a 2-quart sauce-pan; bring to a boil. Add chicken, and simmer, uncovered, 10 minutes. Add bamboo shoots; simmer 5 minutes. Add vinegar and next 3 ingredients; bring to a boil. Drizzle egg white into soup, stirring constantly (lacy strands will form). Stir in green onions and snow peas.
Combine cornstarch and water; stir into soup mixture. Bring to a boil; boil 1 minute, stirring gently. Serve immediately.