2 cans (13-3/4oz) chicken broth

3 thin slices fresh ginger root

2 tablespoons dark soy sauce

1/4 cup rice wine vinegar

1/2 teaspoon dark sesame oil

1/2 teaspoon granulated sugar

1/2 teaspoon white pepper

1/2 cup bamboo shoots, julienned

1/2 cup sliced water chestnuts

1/2 cup firm tofu, diced

1 egg, lightly beaten

Bring chicken broth and ginger root to a boil. Boil gently for 2-3 minutes. Remove ginger, and discard.

Reduce heat, and add soy sauce, vinegar, sesame oil, sugar, and white pepper.

Add bamboo shoots, water chestnuts and tofu.

Bring soup to a boil, and quickly stir in egg.

Remove from heat, stirring continuously to break up the egg pieces.