Serves 6
Ingredients
5 tablespoons soy sauce, divided
1 teaspoon toasted sesame oil
1 pound Smart Chicken Tenderloins
3 tablespoons cornstarch, divided
1 1/2 teaspoon cornstarch, divided
3 tablespoons cold water, plus 1 additional teaspoon
1 large egg
2 cartons Organic Smart Chicken Pho Bone Broth
1 cup bamboo shoots (from one 5-ounce can), sliced lengthwise into 1/8-inch-thick strips
4 ounces fresh shiitake mushrooms, stems removed, caps sliced 1/4 inch thick (about 1 cup)
1 tablespoon balsamic vinegar
2 tablespoons red wine vinegar
1 teaspoon chili oil
1/2 teaspoon ground white pepper
3 medium scallions, sliced thin
*The spice of this soup can be increased by adding up to 1 tsp of additional chili oil and/or an additional 1/2 tsp white pepper.
Directions
Whisk 2 tablespoon soy sauce, sesame oil, and 1 teaspoon cornstarch in medium bowl; dice chicken tenders into half-inch cubes. Toss with marinade. Set aside.
In small bowl combine 3 tablespoons cornstarch with 3 tablespoons water and mix thoroughly; set aside, leaving spoon in bowl. In another small bowl mix remaining 1/2 teaspoon cornstarch with remaining 1 teaspoon water; add egg and beat with fork until combined. Set aside. Bring bone broth and one carton of water to boil in large saucepan set over medium-high heat. Reduce heat to medium-low; Add chicken and marinade. Simmer until chicken is almost cooked through stirring to separate any that may stick together. Add bamboo shoots and mushrooms. Simmer until mushrooms are just tender and chicken is cooked through. Stir cornstarch mixture to recombine. Add to soup and increase heat to medium-high; cook, stirring occasionally, until soup thickens and turns translucent, about 1 minute. Stir in vinegars, chili oil, pepper, and remaining 3 tablespoons soy sauce; return to a simmer and turn off heat.
Without stirring soup, use soupspoon to slowly drizzle very thin streams of egg mixture into pot in circular motion. Let soup sit 1 minute, then gently stir soup once to evenly distribute egg (If egg is not thoroughly cooked, return soup to a simmer then immediately remove from heat).
Ladle soup into bowls and top with scallions.