A delicious mushroom dish for any occasion!
Drain the bamboo shoots (finely chopped), rinse and dry the peppers, clean and chop. Cut the chicken and tofu into tender strips. Mix the eggs. Rinse and chop the chives.
Bring the chicken soup to a boil. Add the bamboo shoots, chicken, mushrooms, peppers and tofu. Bring the soup to a boil, remove from heat and season with pepper, vinegar, glutamate, hot soy sauce, soy sauce, salt and sugar.
Let the soup bubble up again. Add the cornstarch, stirring throughout. Mix the eggs into the boiling clear soup. Form the soup into rice bowls, sprinkle with chives and refine with the sesame oil.
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