Hot and Sour Soup
rec.food.recipes/Christa Foster/2001
Makes 9 servings

2 tsp oil
1 cup sliced fresh mushrooms
3 (14 1/2 oz) cans chicken broth
1 cup plus 3 Tbsp water, divided
2 Tbsp cider vinegar
1 Tbsp soy sauce
1 tsp sugar
3/4 tsp white pepper
1/2 tsp garlic powder
1/2 pound boneless skinless chicken breasts, cut into thin 1 inch strips
3 Tbsp cornstarch
1 egg, well beaten
1 (6 oz) package frozen snow peas
1 (8 oz) can bamboo shoots, cut into thin strips
chow mein noodles

In a large saucepan or Dutch oven, heat oil over medium-high heat. Add
mushrooms; cook and stir until tender. Stir in chicken broth, 1 cup water, vinegar, soy sauce, sugar, pepper and garlic powder. Bring to a boil. Reduce heat to low. Add chicken; stir to separate strips. Simmer 2 minutes. Combine cornstarch and remaining 3 Tbsp water; mix well. Stir into soup; bring to a boil. Stir in egg with fork to separate into strands. Add pea pods and bamboo shoots; heat thoroughly, stirring occasionally. Sprinkle with noodles just before serving.

Personal Note: I increase the vinegar and the white pepper when I make this. Also, I sometimes omit the snow peas and add thinly sliced tofu. It is up to you.