Ingredients

1 Tablespoon of vegetable oil

3 green onions, chopped

1 Tablespoon of chopped garlic

1 Tablespoon of chopped ginger

1 Tablespoon of sugar

2 Tablespoons of vinegar

2 Tablespoons of soy sauce

1 teaspoon hot chili sauce (or to taste)

8 cups of water

1 can of bamboo shoots (drained)

1 can of straw mushrooms (drained)

1 package of tofu (cut into little cubes)

1 Tablespoon of cornstarch

2 beaten eggs

sesame oil and chopped green onions for garnish

In a heavy saucepan, saute the green onions, ginger, and garlic in the vegetable oil. When slightly browned, add chili sauce, vinegar, sugar, and soy sauce. Add water, bamboo shoots, mushrooms, and tofu. When soup is boiling, lower heat and mix cornstarch with a little cold water to add to soup, stirring all the time. Let soup simmer for 10 minutes to allow flavors to mingle. Then add the beaten eggs, stirring all the time. Taste for salt -- extra soy sauce may be added if it is not salty enough. When serving, add a sprinkling of sesame oil and some chopped green onions.

• Haley Farm on VirtualCities.com
• Haley Farm Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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