Bring 1 qt. water and bouillon to boil in large saucepan, stirring occasionally. Add mushrooms, chicken, soy sauce, chili sauce, ginger and hot pepper sauce; mix well. Simmer on medium-low heat 5 min. Add bamboo shoots, tofu, vinegar and white pepper; stir. Simmer 5 min., stirring occasionally.
Add remaining water to cornstarch; mix well. Add to soup; bring to boil on medium heat. Simmer on medium-low heat 5 min. or until thickened, stirring occasionally.
Add egg gradually, stirring constantly. Remove from heat. Let stand 30 sec., stirring occasionally. Stir in onions and oil.
For a more authentic soup, substitute 1/2 oz. dried Chinese mushrooms (such as wood ear or shiitake) for the fresh shiitake mushrooms. Pour enough boiling water over dried mushrooms to cover mushrooms by at least 1 inch; let stand 30 min. Drain mushrooms. Discard stems from shiitake mushrooms if used. Cut mushrooms into thin slices. Use as directed in recipe. If desired, strain mushroom soaking liquid and substitute for some of the water used to prepare the soup.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.