This is part of dinner tonight along with the recipe that is posted after it, Sesame Tofu.
3 cups fat free, less sodium chicken broth
1 tbsp low sodium soy sauce
1 1/2 tsp chili garlic sauce (such as Lee Kum Kee)
1 (4 oz) package gourmet blend mushrooms (baby bella, shiitake, and oyster mushrooms), sliced (I can find these at Publix with no problem, but haven't seen them anywhere else where I live)
1/2 of a 16 oz. package firm tofu, drained and cubed (if you don't know how to drain tofu, then read through the next recipe for sesame tofu, it tells you how)
1/4 cup drained sliced bamboo shoots, cut into julienne strips
1/4 cup rice wine vinegar (I've used both seasoned and unseasoned and both work fine)
1/4 tsp ground white pepper (this isn't something I keep on hand, so I just use black pepper)
1/4 cup water
1 1/2 tbsp cornstarch
1 large egg, lightly beaten
1 tsp sesame oil
sliced green onions, optional
Bring first 4 ingredients to a boil in a Dutch oven. Reduce heat, and simmer, uncovered, 10 minutes. Add tofu and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Combine water and cornstarch in a small bowl; stir well with a whisk. Add cornstarch mixture to soup. Bring to a boil, and cook 1 minute or til soup begins to thicken. Reduce heat to medium. Pour egg in a slow, steady stream into simmering soup, and stir. Stir in sesame oil. Garnish with green onions, if desired. Serve immediately. Makes 5 servings, 1 cup each.