Ingredients
- 1 tbsp olive oil
- 1.5 tbsp grated ginger
- 2 cloves garlic (minced)
- 1/2 cup sliced green onions
- 1/2 cup dried shiitake mushrooms (rehydrated and sliced)
- 1/2 cup dried woodear mushrooms (rehydrated and sliced)
- 6 oz bamboo shoots canned
- 1 tsp red pepper flakes
- 8 cups chicken broth
- 1/4 cup wheat free tamari sauce
- 1/4 cup rice vinegar
- 1 tsp white pepper
- 1/2 tsp salt to taste
- 4 eggs lightly beaten
- 4 tsp guar gum powder
- 1 lb shredded chicken
- green onions sliced for decoration / serving
Instructions
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Add the oil to a large pot over a medium high heat.
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Add the ginger, garlic, green onions, mushrooms and bamboo shoots.
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Cook for 1-2 minutes until tender.
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Add the red pepper flakes, chicken broth, rice vinegar, tamari, pepper and salt.
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Simmer for 10 minutes or until mushrooms are tender.
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Stir the soup in a circular motion. Pour in the beaten eggs while continuing the stir.
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Let simmer for another 1-2 minutes.
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Add the guar gum following the package directions.
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Stir and simmer until the soup is slightly thickened.
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Stir in the shredded chicken and simmer for another 1-2 minutes.
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Ladle into bowls and top with sliced green onions.
Recipe Notes
