Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    chicken breasts *
   4      tablespoons   soy sauce
   1      tablespoon    salad oil
   6      cups          water
     3/4  teaspoon      ground white pepper
   3      tablespoons   white wine vinegar
     1/4  pound         snow peas
   1                    red pepper -- thin strips
   8      ounces        bamboo shoots -- drained
   2                    chicken bouillon cubes
   1      pound         firm tofu -- cut bite size
     1/3  cup           cornstarch
   2                    eggs
   1                    green onion -- thinly sliced

Preparation:

* Chicken breasts should be skinned and boned. Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1 T soy sauce in a bowl. Cook chicken in oil in 5 qt. Dutch oven until tender, about 3 min. Remove the chicken, add the remaining soy sauce to pan with next seven ingredients, and heat to boiling, stirring frequently. Reduce heat to low and simmer for 10 minutes or until vegetables are tender. Add chicken and tofu, bring to boil over medium heat. Stir cornstarch and 1/3 c. water in small bowl until smooth. Gradually add the mixture to the simmering soup until slightly thickened and smooth. Beat the eggs in a small bowl and slowly pour into soup, stirring gently until set. Top with green onion.