Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bring stock to a simmer. add soy sauce, pork, mushrooms and chile paste. simmer for 10 minute. add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu. simmer 5 minute. mix cornstarch with 2 tablespoons water and add. bring back to simmer and pour the eggs in a very thin stream over the surface. let stand for 10 sec. before stirring in the sesame oil. serve with a garnish of chopped scallions. note: the pepper, chile paste and vinegar can be varied for taste. i also omit the pork and use less egg.

Target recipe: using an 8-qt dutch oven, bring 8 cups of fat-free chicken broth to a simmer. add the soy sauce, mushrooms and chile paste and simmer for about 10 minutes. add the vinegar, julienned bamboo shoots, sliced water chestnuts, and tofu and simmer for an additional 10 minutes. in a separate container, mix the 3 tbsp of cornstarch with the remaining 2 cups of broth. when cornstarch and broth are throughly combined, stir in the cornstarch mixture into your hot soup (warning: do this slowly as the cornstarch has a tendency to"clump" once it makes contact with the hot soup). bring back to simmer and then pour the egg beaters thinly over the soup to create an"egg drop soup" effect.