Easy and delicious, this low-calorie soup is better than most Chinese restaurants. The abundance of mushroom makes it hearty.
Prep Time: 20 minutes
Cook Time: 10 minutes
- 1 ounce dried shitake mushrooms (found in the Asian section of most supermarkets)
- 3 cups low sodium chicken broth (substitute vegetable broth for vegetarian version)
- 3 TBSP rice wine vinegar
- 1 block firm tofu, cubed
- 1 can bamboo shoots, cut thin
- 2 TBSP cornstarch
- 2 eggs, well beaten
- 1 tsp. toasted sesame oil
- 1/4 tsp white pepper
- 1/2 tsp sugar (or sugar substitute equivalent)
- Soak mushrooms in 1 up very hot water for 15 minutes (it helps to put them into a bowl, add water, and weigh them down with another bowl or small plate)
- After 15 minutes, drain them (reserve the liquid) and squeeze dry. Discard stems and slice mushrooms.
- In medium saucepan, combine broth, 1 cup water, vinegar, and mushroom liquid. Bring to boil over high heat.
- Add mushrooms, bamboo shoots and tofu and return to a boil.
- In small bowl, combine cornstarch with 2 Tablespoons of cold water. Stir until a smooth paste.
- Stir cornstarch mixture into boiling soup, stirring constantly until soup is thickened.
- Stir in beaten egg (stir entire time egg is being added so as to avoid clumping), remove from heat.
- Stir in oil, pepper and sugar.
- Garnish with sliced scallions to serve.