Make 4 serving
- 5 dried shitake mushrooms (about 1/2 oz)
- 1 or 2 dried wood ear mushrooms ( optional)
- 16 oz fat free, less-sodium vegetable broth (such as Swanson Certified Organic)
- 1 (8-ounce) can shredded bamboo shoots, drained
- 2 1/4 cup water, divided
- 1 tablespoon minced ginger (or ginger powder)
- 1 teaspoon minced garlic
- 1/4 cup rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1/2 - 1 teaspoon freshly ground black pepper
- 1/2 lbs firm or extra firm tofu, drained and cut into 1/4 inch cubes
- 2 1/2 tablespoons cornstarch
- 1 large egg, lightly beaten
- 1/2 cup chopped green onions, green part only
- 1/4 cup minced fresh cilantro
- 1 teaspoon dark sesame oil
- Chili oil (optional)
- Boil the vegetable stock and turn off the heat, add mushrooms in a stock, cover and let stand 10 minutes or until tender; strain the mushrooms then, squeeze excess liquid in to the bowl then, slice mushrooms thinly, set aside
- Combine reserved broth, 2 cup water, ginger, and garlic over medium high heat; bring to boil
- Once boiling add mushrooms & bamboo shoots. Reduce heat, and simmer 5 minutes
Add vinegar, soy sauce, pepper, and tofu, bring to boil
- Reduce heat, and simmer 5 minutes.
- Combine remaining 1/4 cup water and cornstarch, stirring with a whisk. Stir cornstarch mixture into broth mixture, bring to boil then, reduce heat; simmer 3 minutes or until soup thickens slightly, stirring frequently.
- Slowly pour beaten egg into broth mixture in a steady stream, stirring gently one direction with wooden spoon.
- Remove from heat, stir in green onions, cilantro, and sesame oil.
- Drizzle with chili oil, if desired