3 (10 1/2 oz.) cans ready to serve no salt chicken broth (may use homemade broth if desired)
1/2 c. sliced fresh mushrooms
1/2 tsp. ginger
1 skinned, boned, chicken breast half
1/3 c. canned bamboo shoots
3 tbsp. cider vinegar
3 tbsp. soy sauce
1/2 tsp. hot sauce
1/8 tsp. black pepper
1 egg white, slightly beaten
1/4 c. sliced green onions
1 tbsp. cornstarch
1/4 c. water

Slice chicken breast into thin strips. Cut bamboo shoots into very thin strips. Combine chicken broth, fresh mushrooms and ginger in a large saucepan; bring to a boil. Add chicken and simmer 10 minutes. Add bamboo shoots and simmer 5 minutes more. Add vinegar, soy sauce, hot sauce, and pepper. 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. Combine cornstarch and water in a small bowl. Add to soup, stirring constantly and return to a boil. Boil 1 more minute.

If desired, 1/4 cup Jiffy fresh snow peas pods may be added at the same time as the green onions. The amount of hot sauce may be varied according to taste.