1 Cupmushroomsthinly sliced (see Galley Kat Notes below)
2Tspgrated ginger root
2Clovesgarlicgrated
3Tbsprice vinegar
1Canbamboo shootsdrained and thinly sliced
3 TbspBragg soya aminoscan sub soya sauce
1Tbspthai chili paste or to taste. Can sub in sriracha
2 Tspbrown sugar
4Cups chicken stockvegetable or beef
2Tbspcorn starchmixed in 2 tbsp cold water
salt and pepperto taste
2eggslightly beaten
2green onionsthinly sliced for garnish
4Cupssmothered cabbage
2Cupscooked jasmine rice
2Tspsesame oil
Instructions
Heat oil in medium sized pot and gently saute mushrooms, ginger and garlic. You can skip this step but I like how the flavours are released into the soup instead of simply dumping it all in together
Add the rest of the ingredients up to and including the broth and heat through
Sitr in corn starch and water slurry and simmer until slightly thickened
Drizzle in beaten eggs.
Add remaining ingredients, finishing with a drizzle of sesame oil.
Serve hot with some crusty bread
Notes
I sometimes use dried mushrooms in this. Use about 2 cups of dried, soak in hot water for at least 30 minutes then add to soup. The reserved broth of the mushrooms is ideal for adding to the soup too. So much rich flavour