Ingredients

• 2 (14 1/2 ounce) cans chicken broth
• 1 cup chicken, chopped (or pork)
• 1/2 cup bamboo shoot, sliced and cut into strips
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 1/2 teaspoons chinese chili-garlic sauce
• 4 ounces firm tofu, well drained and cut into 1/2 inch pieces
• 2 teaspoons dark sesame oil
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• chopped cilantro (to garnish)
• 4 ounces fresh shiitake mushroom caps, sliced