Hot & Sour Soup

4 c. chicken stock or broth (or 4 c. water and 4 chicken bouillon cubes) = 2 (14.5oz) cans chicken broth
2 tbsp. soy sauce
1/4 c. cooked shredded chicken or pork, or handful of large shrimp
1/2-1 tbsp. garlic chili sauce
1/4 tsp. ground white pepper
1/4 c. white vinegar
1/2 c mushrooms, sliced or quartered
1/3 c. canned bamboo shoots, julienned
2 tsbp. cornstarch and 2 tbsp. cold water
1 egg, beaten
2 green onion stalks, sliced (including tops)
1/4 tsp. sesame oil
1/2 tsp. sugar
Carrots, thinly sliced (optional)
1/2 c. Fresh or Frozen Peas (optional)
Crush red pepper flakes (optional)

Bring chicken broth to simmer in 2qt saucepan. Add soy sauce, meat, and chili sauce. Simmer for 5 minutes. Add white pepper, vinegar, bamboo shoots, carrots, cabbage, and peas. Simmer for 5 minutes. Add mushrooms and sugar. Whisk together cornstarch with water in a cup until smooth. Add cornstarch mixture and red pepper flakes to soup and stir well. Simmer for 5 minutes until soup is thickened. Beat egg in cup until yolk and white are combined. Pour beaten egg slowly in a fine stream into soup. Stir several times. Wait 30 seconds. Add green onion and sesame oil to soup. Stir well.


NOTES:
* I used 1/4 c. white vinegar and 1/4 c. rice wine vinegar and it tasted fine. (I have also used just white vinegar and it's fine, too.)
* I like having "stuff" in my soup, which is why I add the optional items.