6 cups canned chicken broth
1/2 cup sliced fresh mushrooms
1 tsp minced fresh ginger
1 skinless boneless chicken breast half, cut into thin strips (may sub pork tenderloin)
1/3 cup canned bamboo shoots, cut into thin strips
1/3 cup rice vinegar
1/4 c low-sodium soy sauce
1/4 tsp hot sauce
1/8 tsp pepper
1 egg white, lighly beaten
1/4 cup sliced green onions
1/4 cup fresh snow pea pods
Handful of fresh Spinach leaves, sliced into thin strips

Combine first 3 ingredients in a 2 quart saucepan; bring to a boil.

Add chicken; simmer, uncovered, 10 minutes.

Add bamboo shoots; simmer 5 minutes.
Stir in green onions, spinach and snow peas cook for 2-3 minutes.

Add vinegar and next 3 ingredients; bring to a boil.

Drizzle with beaten egg then stir to form lacey strands of egg.
Bring to a simmer and cook 1 minute, stirring gently.

*** if you want a thicker soup mix together 1/4 cup of water with 1 Tbsp Arrowroot and stir into the soup. Cook an additional 2 minutes.