INGREDIENTS
8 cups
vegetable stock
8 oz
shiitake mushrooms
8 oz
bamboo shoots
8 oz
tofu
4
green onions
1 tsp
sesame oil
1/4 cup
rice vinegar
1/4 cup
low sodium soy sauce
2 tsp
ground ginger
1 tsp
chili garlic sauce
1/4 cup
cornstarch
2 larges
eggs
1 serving
kosher salt