Hot and Sour Chicken Soup

In a saucepan combine the chicken broth water mushrooms bamboo shoots ginger garlic soy sauce and hot pepper flakes. Bring to a boil then reduce the heat to low cover and simmer while you assemble the rest of the ingredients.

Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl stir together the cornstarch and vinegar and set aside.

Increase the heat under the broth to medium-high and return to a rolling boil. Add the chicken slices. Return to a boil and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat stirring occasionally until chicken is cooked through and the broth has thickened slightly about 3 minutes. Serve garnished with green onions and cilantro.