PREP: 25 minutes STAND: 20 minutes COOK: 15 minutes MAKES 4 servings
• 1 16-to 18-ounce package extra-firm tofu (fresh bean curd), drained and cut into 1⁄2 -inch cubes
• 1 tablespoon soy sauce
• 1 tablespoon toasted sesame oil
• 1 cup boiling water
• 1⁄2 cup dried wood ear mushrooms, chopped (3⁄4 ounce)
• 2 14-ounce cans vegetable broth
• 1 8-ounce can sliced bamboo shoots, drained
• 1⁄4 cup finely shredded carrot
• 1⁄4 cup rice vinegar or white vinegar
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1 teaspoon grated fresh ginger
• 1 teaspoon chili oil
• 1⁄4 teaspoon ground white pepper
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1 beaten egg
• 2 tablespoons thinly sliced green onion
1. In a medium bowl gently stir together tofu cubes, the 1 tablespoon soy sauce, and the sesame oil; set aside. In a small bowl pour the boiling water over dried mushrooms. Let stand 20 minutes; drain.
2. In a large saucepan combine broth, mushrooms, bamboo shoots, carrot, vinegar, the 2 tablespoons soy sauce, the sugar, ginger, chili oil, and white pepper. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes. Add tofu mixture. Simmer, covered, for 1 minute more.
3. In a small bowl stir together cornstarch and the water. Slowly stir into soup mixture. Cook and stir until slightly thickened and bubbly. Cook and stir 2 minutes more.
4. Slowly pour the egg into the soup in a steady stream while stirring 2 or 3 times to create egg shreds. Remove saucepan from heat. Stir in green onion.
PER SERVING: 180 cal., 8 g total fat (1 g sat. fat), 53 mg chol., 1,754 mg sodium, 13 g carb., 3 g fiber, 12 g pro.
