Hot & Sour Soup Recipe

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.