Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], 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: heat stock in large saucepan over medium heat. place noodles in a bowl, add boiling water to cover and soak until soft-about 3-5 minutes drain and add to the stock. place mushrooms in a bowl, add boiling water to cover and soak for 5 minutes. drain, slice thinly and add to the stock. add diced chicken, bamboo shoots and ginger and stir to combine. cook until chicken is tender, 3-4 minutes. stir in remaining ingredients and cook for 1-2 minutes more. taste and adjust seasonings by adding a little more vinegar or chili as desired. serve immediately, ladled into bowls.