Meal/Course: All Dinner Lunch Soups & Stews Sauces Side Dishes
Season or Occasion: All Celebration Holiday Romantic Winter Spring Summer Fall

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Ingredients

• 1 can College Inn^® Light & Fat Free Chicken Broth 50% Less Sodium
• 1 boneless, skinless chicken breast thinly sliced
• 1/2 cup tofu (firm) thinly sliced
• 1/2 cup ham thinly sliced (cooked)
• 1/2 cup bamboo shoot thinly sliced
• 1/2 cup white mushrooms
• 1/4 cup apple cider vinegar
• 1/4 cup low-salt soy sauce
• 1 tsp. sesame oil
• 1 tsp. white pepper
• 1/4 cup cornstarch
• 2 eggs beaten
• 1 green onion chopped

Directions

1. Measure out 1/2 cup chicken broth and set aside. In 4 qt. saucepan bring the chicken broth to a boil. Add chicken, tofu, ham, bamboo shoots, and mushrooms. Lower heat and simmer 2 mins.
2. Stir in vinegar, soy sauce, sesame seed oil and white pepper. Bring to a boil.
3. Blend cornstarch with reserved 1/2 cup broth. Gradually add cornstarch mixture, stirring constantly until soup thickens and boils.
4. Slowly drizzle beaten eggs into soup, a little at a time, through the tines of a fork or whisk. Reduce heat.
5. Garnish each portion with green onions and serve.

Current Rating 5 Ratings