8 ounces fresh shiitake mushrooms, stemmed and sliced
8 cups chicken broth
1 (8-ounce) can sliced bamboo shoots, cut into slivers
3/4 cup soy sauce
1/2 cup seasoned rice vinegar
1 teaspoon sesame oil
1/2 to 1 teaspoon cracked pepper
1 1/2 teaspoons chili paste or 1 red chile, sliced (optional)
1 1/2 pounds large shrimp, peeled and deveined
1 cup snow peas
2 tablespoons cornstarch mixed with 2 tablespoons water
1 large egg, lightly beaten
How to Make It
Heat oil in a Dutch oven over medium heat. Add garlic and ginger; sauté 30 seconds or until fragrant. Add mushrooms; sauté 1 minute. Stir in broth, next 5 ingredients, and chili paste, if desired, and bring to a boil.
Stir in shrimp and snow peas, and cook 2 to 3 minutes or until shrimp turn pink. Add cornstarch mixture, and simmer 1 to 2 minutes or until slightly thickened. Remove from heat. Pour in egg, stirring slowly in one direction.