Low Carb Chinese Hot & Sour Soup - cooking recipe

Ingredients

4 (14 1/2 ounce) cans chicken broth
6 ounces sliced fresh white button mushrooms
1 tablespoon chili-garlic sauce
2 tablespoons soy sauce
3/4 teaspoon white pepper
1 tablespoon cornstarch (mixed with 5 tbs. water)
1 (8 ounce) can sliced bamboo shoots (drained)
1 (8 ounce) can sliced water chestnuts (drained)
8 dried shiitake mushroom caps (soaked in a little hot water for 1/2 hour, squeezed dry and then sliced; add water mushrooms were so)
16 ounces silken tofu or 16 ounces extra firm tofu (diced and drained)
1/4 cup rice wine vinegar (or regular white)
1 teaspoon sesame oil

Preparation

Add chicken broth, soy sauce, garlic chili sauce and both kinds of mushrooms to dutch oven.
Bring to boil and simmer for 10 minutes.
Add bamboo shoots, water chestnuts, tofu, white pepper, sesame oil and cornstarch mixture.
Simmer 10 minutes.