Ingredients
- 6 whole dried mushrooms
- 4 cups chicken broth
- 3 tablespoons rice vinegar
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon chili-garlic sauce
- 1 teaspoon dark sesame oil
- 8 ounces reduced-fat soft tofu, (drained and cut into ½-inch cubes)
- One 8-ounce can bamboo shoots, (drained and thinly sliced)
- 2½ tablespoons cornstarch
- 3 tablespoons water
- 1 large egg white, (lightly beaten with 1 tablespoon water)
- chopped green onions for garnish, (optional)
Directions
- 1
In a small bowl, combine the dried mushrooms with enough hot water to cover by 2 inches; let stand 15 minutes, and then drain.
- 2
In a large saucepan, bring the broth, vinegar, soy sauce, chili-garlic sauce and sesame oil to a boil. Add the drained mushrooms, tofu and bamboo shoots. Reduce the heat and simmer 10 minutes.
- 3
Combine the cornstarch and water in a small bowl; stir in about ¼-cup of the hot liquid, and then return to the pan. Cook, stirring constantly, until the mixture boils and thickens slightly, about 1 minute.
- 4
Remove from the heat; slowly drizzle the egg mixture into the soup while stirring in a circular motion. Serve immediately.