3 (10 1/2 oz.) cans chicken broth
1/2 c. sliced fresh mushrooms
1 tsp. minced fresh gingerroot
1 (4 oz.) skinned, boned chicken breast, cut into strips
1/3 c. canned bamboo shoots
3 tbsp. rice vinegar
3 tbsp. soy sauce
1/4 tsp. hot sauce
1/8 tsp. pepper
1 egg white, beaten
1/4 c. sliced green onions
1/4 c. fresh snow pea pods
1 tbsp. cornstarch
1/4 c. water

Combine first 3 ingredients in 2 quart saucepan; bring to a boil. Add chicken, simmer 10 minutes. Add bamboo shoots; simmer 5 minutes. Add next 4 ingredients; return to a boil. Slowly pour egg white into soup, stirring constantly. (The egg white forms lacy strands as it cooks.) Stir in green onions and snow peas.

Combine cornstarch and water. Add to soup and return to boil; boil 1 minute, stirring gently. Makes 1 quart.