lovin' some fake-out take-out - hot & sour soup

first of all - i love this woman's blog! she is part of my inspiration to start my own. she is adorable and has some great looking recipes. this is the first one i have tried, and i have to admit... at first i was skeptical that it would even taste similar - but it was SO good! now, i love me some hot & sour soup - the hubs... not so much. ;) so i made it for lunch today, and i am so glad i did! i am already craving it for dinner! it tastes similar to PF Changs. just a few notes: it calls for 1 cup of low sodium soy sauce - i ran out of the low sodium and regular at about 3/4 cup, but i substituted the last 1/4 cup with teriyaki sauce and it was still delicioso! :) also - i cut my chunks of chicken a bit too big... i would cut them really small next time. the last two changes were that i used a little less tofu, and i used a bit of sesame seed oil to fry the chicken to add flavor! ok, time to spill the beans! here is the recipe & link:

http://www.mylifeasamrs.com/2011/05/hot-and-sour-soup-fake-out-talk-out.html

This is how mine turned out :)

This is Tina's - she does wonderful food photography!

Hot & Sour Soup

Adapted from: Food.com

ingredients:

2 chicken breasts, sliced super thin (1/4-1/8 inch thick)
1 tsp canola or vegetable oil
2 pints of fresh shiitake mushrooms (roughly 3.5oz each) - cut into thin strips
1 quart low sodium chicken broth/stock
1 cup low sodium soy sauce
1 1/2-2 tsp white pepper (i used 2)
1 small can (roughly 6 oz) bamboo shoots, cut into matchsticks
1/4 cup cornstarch
1/4 cup water
2 eggs, beaten
6 oz of firm/extra firm tofu, cubed into 1/2" cubes
3 oz white vinegar

directions:

In a saucepan, heat the canola oil over medium high heat. Saute the chicken until cooked through. Add the mushrooms and saute for another 3 minutes.
Add chicken stock and bring to a boil. Mix in soy sauce, white pepper, and bamboo shoots. Allow to cook for about 2-3 minutes.
Mix together corn starch and water to make a slurry. Add the slurry into the boiling mixture until it thickens to desired consistency (may not need to use entire amount).
Add eggs, stirring until cooked through (only 30 seconds or so). Last, turn off heat and add the tofu along with the vinegar. Stir to combine and ladel into soup bowls.
Garnish with green onions and enjoy!