Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
6 cups reduced sodium chicken broth
1 oz. Chinese fungi (such as wood ears or cloud ears)
½ teaspoon ground ginger
1 teaspoon red chili paste
2 tablespoons  rice vinegar
3 tablespoons cornstarch
½ cup bamboo shots
¼ cup light soy sauce
4 eggs, beaten
6 oz. firm tofu, diced
¼ cup green onions.	Trimmed, washed, and sliced

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a small bowl put Chinese fungi and cover with water. Let stand for 30 minutes.
2	Dissolve cornstarch in ½ cup water. In a large soup kettle bring broth, vinegar, cornstarch, bamboo shoots, red chili paste and ginger to boil.
3	Reduce heat to a simmer. Pour in the eggs slowly while stirring the same direction as the soup.  The egg will spread and feather. Add Tofu. Just before serving top with green onions.	Cook until internal temperature reaches at least 165°F.