2 cans chicken broth
1 can water
1 c. cooked, deboned thin sliced chicken
1 c. pre-soaked Chinese black mushrooms, cut into strips
1 c. bamboo shoots, cut into strips
1 c. canned sliced Chinese mustard pickles
3/4 c. bean curd, cut into strips
2 eggs
1/4 tsp. sesame oil
1/4 tsp. pepper

Be sure to wash off pickling hot sauce. These are hard to find and make it very hot, so may want to leave them out.

STEP 1: Bring the chicken broth and water to a boil over high heat with pan covered and skim off fat. While the broth is boiling add the chicken. Cook 5 minutes, then add the mushrooms, bamboo shoots, mustard pickles and bean curds and continue to cook, covered for 10 minutes.

STEP 2:

In a small bowl mix: 1 tbsp. light Chinese soy sauce 2 tbsp. dark Chinese soy sauce 1 1/2 tsp. Chinese hot sauce (not Tabasco) 1 tbsp. cornstarch

STEP 3:

Mix and add this sauce to the broth, cook for 3 minutes. Stir together 2 slightly beaten eggs, 1/4 teaspoon sesame oil and 1/4 teaspoon pepper and add to soup. Cook 1 to 2 minutes. Serve immediately. Serves 4.