Miso Sour Soup: A Happy Surprise

Last night I made a happy mistake. I was going for hot and sour soup, but ended up with something that tasted like Miso Sour Soup. I added the egg after the broth had cooled some what, so it all broke up and wasn't stringy. The soup looked murky, but when ladeled into bowls it settled down instantly, like Miso Soup does. And the addition of a smoky ham really added that curious flavor that miso has. So...my new mock miso soup:

Miso Sour Soup
3 Cups low-sodium chicken broth
1 to 2 T minced ginger
3 T cider vinegar
1 T soy sauce
1/4 Cup bamboo shoots, thinly sliced (julliened if you can)
5 oz firm tofu, cubed
4 oz thinly sliced black forest ham, or other smoked ham, chopped
2 eggs, beaten
3 scallions, cut into one inch lengths

Heat chicken broth in medium to large pot. Add ginger. Bring to a boil and add vinegar and soy sauce, lower heat to medium-low. Add bamboo shoots and tofu, simmer for 10 minutes, or lower to low and let cook while you're making the rest of your meal. When you're ready to eat, add the ham, stirring to separate. Increase heat to medium, add beaten eggs and whisk vigorously. Add the scallions and serve.