1/2 T. margarine
1/2 cup sliced mushrooms
1/2 cup cubed boneless chicken (4oz)
1T. soy sauce
2 cans (14 1/2 oz) chicken broth
1 T. cornstarch
1 T. vinegar
1/2 cup cubed Tofu
1/4 cup bamboo shoots, drained and rinsed
2 eggs beaten
1/2 t. hot pepper sauce
2 green onions, sliced
Combine margarine and mushrooms in a 2 quart microwave safe casserole.
Microwave (high) uncovered, 1 to 1/2 minutes or until tender. Add chicken, soy sauce and ! can chicken broth.
Microwave (high) uncovered 5 to 6 minutes or until chicken is tender. Remove chicken and cool slightly. Shred into fine pieces with fork. Return to broth. Blend cornstarch with small amount of remaining chicken broth; mix until smooth. Stir broth, cornstarch mixture, vinegar, tofu and bamboo shoots into hot broth.
Microwave (high) uncovered, 5 to 6 minutes or until heated through, stirring once or twice. Cool slightly. Slowly pour beaten eggs into hot broth, stirring constantly. Stir in hot sauce and onions.