In a large saucepan, combine ham, bamboo shoots, soy sauce, mushrooms, and broth. Bring to a boil; reduce heat and simmer 3 min. Season to taste. Add tofu and vinegar and bring to a boil again.
Add disolved cornstarch and simmer, stirring constantly until soup thickens. While stirring, slowly add egg. Add oils.
Serving
Suggestions
Garnish with sliced scallions.
Originally Submitted
1/20/2006
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