3 (10 1/2 oz.) cans ready-to-serve no-salt-added chicken broth
1/2 c. sliced fresh mushrooms
1 tsp. minced fresh gingerroot
1 (4 oz.) skinned, boned chicken breast half, cut into thin strips
1/3 c. canned bamboo shoots, cut into thin strips
3 tbsp. rice vinegar
3 tbsp. reduced-sodium soy sauce
1/4 tsp. hot sauce
1/8 tsp. pepper
1 egg white slightly beaten
1/4 c. sliced green onions
1/4 c. fresh snow pea pods (optional)
1 tbsp. cornstarch
1/4 c. water

Combine first 3 ingredients in a 2-quart saucepan; bring to a boil. Add chicken and 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. Yield: 1 quart.