1largeegg white,lightly beaten with 1 tablespoon water
chopped green onions for garnish,optional
Instructions
In a small bowl, combine the dried mushrooms with enough hot water to cover by 2 inches; let stand 15 minutes, and then drain.
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.
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.
Remove from the heat; slowly drizzle the egg mixture into the soup while stirring in a circular motion. Serve immediately.
Notes
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.
For ease in preparing mushrooms, place water in pyrex cup and heat in microwave. Then add mushrooms and soak.
For vegetarian, sub vegetable broth for the chicken broth.