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Hot and Sour Soup with Tofu

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Ingredients

  • 1 (14-ounce) package firm water-packed tofu, drained
  • 1 3/4 cups water, divided
  • 1 (1/2-ounce) package dried sliced shiitake mushroom caps
  • 4 cups fat-free, less-sodium chicken broth
  • 1/4 cup white vinegar
  • 2 tablespoons less-sodium soy sauce
  • 1 tablespoon finely chopped peeled fresh ginger
  • 2 teaspoons sugar
  • 3/4 teaspoon white pepper
  • 1 garlic clove, minced
  • 2 1/2 tablespoons cornstarch
  • 1/2 cup canned sliced bamboo shoots, drained and cut into julienne strips
  • 1 large egg, lightly beaten
  • 1/2 cup thinly diagonally sliced green onion tops

Details

Servings 6
Adapted from find.myrecipes.com

Preparation

Step 1

Preparation
1. Place tofu on several layers of paper towels. Cover tofu with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Discard paper towels. Cut tofu into 1-inch cubes.
2. Bring 1 1/2 cups water to a boil in a small saucepan; remove from heat. Stir in mushrooms; let stand 30 minutes. Stir in broth and next 6 ingredients (through garlic); bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Combine remaining 1/4 cup water and cornstarch in a small bowl, stirring with a whisk until smooth. Stir cornstarch mixture, tofu, and bamboo shoots into broth mixture; bring to a boil. Cook 1 minute, stirring occasionally; remove from heat. Slowly drizzle egg into broth mixture (do not stir). Place pan over low heat; cook 1 minute. Stir soup gently to combine. Sprinkle with green onions.

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