INGREDIENTS
4 cups
chicken stock
3 Tablespoons
cornstarch
2 cups
shiitake mushrooms
8 ozs
bamboo shoots
4 ozs
extra tofu
2 larges
eggs
2 stalks
scallions
2 Tablespoons
chili garlic sauce - adjust
2 Tablespoons
rice wine vinegar
1/2 Tablespoon
vinegar - substitute
2 Tablespoons
soy sauce
1 tsp
soy sauce
1 clove
garlic
3/4 tsp
sugar
1/2 tsp
ginger
1/2 tsp
sesame oil
1/8 tsp
pepper powder - substitute
1