Hot and Sour Soup
Dried shiitake mushrooms
Reduced-sodium chicken broth
8 oz, firm, drained and cut into 1⁄4-inch cubes
Uncooked bamboo shoots
8 oz, canned, drained
Low sodium soy sauce
Hot pepper sauce
3 medium, chopped
- Combine the mushrooms with enough hot water to cover by 1 inch in a large bowl. Let stand 15 minutes. Drain and slice the mushrooms.
- Meanwhile, combine the egg and egg white in a small bowl; beat lightly.
- Combine the mushrooms, broth, tofu, bamboo shoots, soy sauce, vinegar, and hot pepper sauce in a large saucepan; bring to a boil. Reduce the heat; simmer until the mushrooms are tender and the flavors are blended, about 15 minutes.
- Return the soup to a boil. Slowly drizzle the egg mixture into the soup while stirring in a circular motion; cook 1 minute. Remove the saucepan from the heat and stir in the scallions. Yields 1 1/4 cups per serving.