6 dried wood-ear mushrooms (or any dried mushrooms)
4 cups low-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon chili-garlic sauce
3 tablespoons rice vinegar
1 teaspoon Asian (dark) sesame oil
1/2 pound reduced-fat soft tofu, drained and cut into 1/2-inch cubes
8 ounce can bamboo shoots, drained and thinly sliced
2 1/2 tablespoons cornstarch
3 tablespoons water
1 large egg white, lightly beaten with 1 tablespoon water
Combine dried mushrooms with enough hot water to cover by 2 inches in a small bowl; let stand 15 minutes, then drain.
Bring the broth, soy sauce, chili-garlic sauce, vinegar, and sesame oil to a boil in a large saucepan. Add the drained mushrooms, tofu and bamboo shoots. Reduce heat and simmer 10 minutes. Combine the cornstarch and water in a small bowl; stir in about 1/4-cup of the hot liquid, then return to the pan. Cook, stirring constantly, until the mixture boils and thickens slightly, about 1 minute. Remove from the heat; slowly drizzle the egg mixture into the soup while stirring in a circular motion. Serve immediately.
This recipe is gluten-free adaptable- just be sure to use brands of chicken broth, soy sauce and chili garlic sauce that are known to be GF.
If you can't find wood-ear mushrooms, just use any dried mushrooms that you can find.
For ease in preparing mushrooms, place water in pyrex cup and heat in microwave. Then add mushrooms and soak.