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Ingredients
  • 8 cups chicken stock
  • 3 tbsp distilled white vinegar
  • 1 tsp white pepper
  • kosher salt (to taste)
  • ½ tsp sugar
  • 3 tbsp light soy sauce low sodium
  • 2 tsp dark soy sauce
  • ½ tsp msg
  • 1 tsp sesame oil
  • subheading: VEGETABLES:
  • 12 oz assorted mushrooms I used sliced wood ear, shiitake, and king oyster mushrooms
  • 2 green onions chopped
  • 3 dried red chilis or 1 tsp of red chili flakes
  • 6 oz firm tofu cut into 1" pieces
  • 4 oz bamboo shoots sliced
  • ½ tbsp neutral oil
  • 3 eggs
  • subheading: CORNSTARCH SLURRY:
  • ¼ cup cornstarch
  • ½ cup water
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