INGREDIENTS:
(SERVES 4)

 3 OZ BAMBOO SHOOTS, CUT INTO THIN MATCHSTICKS
4 DRIED CHINESE BLACK MUSHROOMS, SOAKED IN WARM WATER FOR 15 MINUTES
4 CUPS OF CHICKEN STOCK
1 TBSP WINE VINEGAR
2 TBSPS LIGHT SOY SAUCE
SALT AND PEPPER
HALF TPS CORNSTARCH, COMBINED WITH A LITTLE WATER
1 EGG AND 10 CHIVES

PROCEDURE:

1. BLANCH THE BAMBOO SHOOTS IN BOILING, SALTED WATER FOR 3 MINUTES. RINSE AND
    SET ASIDE TO DRAIN.

2. COOK THE MUSHROOMS IN BOILING, SALTED WATER FOR 10 MINUTES. RINSE AND SET
    ASIDE TO DRAIN.

3. BRING THE STOCK TO THE BOIL AND ADD THE BAMBOO SHOOTS, MUSHROOMS, VINEGAR,
   AND SOY SAUCE, AND SEASON WITH SALT AND PEPPER TO TASTE. COOK FOR 10 MINUTES.

4. STIR THE CORNSTARCH AND BRING THE SOUP SLOWLY BACK TO BOIL.

5. REDUCE THE HEAT. BEAT THE EGG THOROUGHLY. PLACE THE BEATEN EGG IN A STRAINER,
    AND ADD TO THE SOUP BY SHAKING BACK AND FORTH OVER THE HOT SOUP.

6. ADD THE CHIVES TO THE SOUP AND SERVE PIPING HOT.

TIP: TRY FRESH CHIVES INSTEAD OF DRIED ONES, AS THEY HAVE BETTER FLAVOR

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