2 cans (14.5-oz each) chicken broth
1 cup chopped or shredded cooked chicken*
4-oz fresh shiitake mushroom caps, sliced thin
1/2 cup sliced bamboo shoots, cut into thin strips
3 tbsp rice wine vinegar
2 tbsp soy sauce
1 1/2 tsp Chinese chili paste OR 1 tsp hot chili oil
4-oz firm tofu, well drained; cut into 1/2-inch cubes
2 tsp dark sesame oil
2 tbsp cornstarch
2 tbsp cold water
fresh chopped cilantro or sliced green onions for garnish
Combine the chicken broth, chicken, mushrooms, bamboo shoots, vinegar, soy sauce and chili paste in a slow cooker; cover and cook on low 3 to 4 hours.
Stir the tofu and sesame oil into the soup.
Blend the cornstarch and water together until smooth; stir into the soup.
Cover and cook on high 15 minutes or until the soup has thickened.
To serve, dip into bowls and garnish with the cilantro or green onion.
Yield: 4 servings
Note: Dark (Asian) sesame oil has a strong nutty flavor. Do not use more than called for without taste-testing soup first.