Hot and Sour Chicken Soup

1  chicken broth cube boiled in
3 c.  water
1/2 c.  can button mushrooms
1 can  bamboo shoots (50 grams), sliced
2 tbsp.  sliced fresh ginger
2 cloves  garlic, minced
1 tsp.  soy sauce
1/4 tsp.  hot pepper flakes
2 cans  chicken chunks (165 grams each), shredded
250 grams  chicken balls, sliced in half
1/4 c.  shredded kimchi
1  egg, slightly beaten
1/2 tbsp.  cornstarch dissolved in
1 tbsp.  vinegar
2 stalks  green onion, chopped
1 tbsp.  sesame oil

In a medium saucepan, bring the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce and hot pepper flakes to a boil over medium-high heat.  Reduce the heat to low, cover and simmer.

Increase the heat under the broth to medium-high and return it to a boil.  Add the chicken and kimchi to soup.  Stirring constantly, slowly pour in the beaten egg.  Stir in the cornstarch mixture.  Cook, stirring occasionally, until the soup has thickened slightly, about 3 minutes.

Stir in the green onion and sesame oil and serve hot.