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Ingredients

3 tablespoons red wine vinegar 2 tablespoons cornstarch 3 cups chicken broth ½ cup water ½ cup sliced bamboo shoots, drained 8 dried shiitake mushrooms, rehydrated 1 clove garlic, crushed 1 (1/2 inch) piece fresh ginger root 2 teaspoons soy sauce ¼ teaspoon red pepper flakes 2 ounces firm tofu, diced 1 egg, beaten 2 green onions, chopped

Nutrition Info

316.6 calories carbohydrate: 66.9 g cholesterol: 68.1 mg fat: 4.1 g fiber: 9.5 g protein: 13 g saturatedFat: 0.9 g servingSize: - sodium: 1402.4 mg sugar: 3.8 g transFat: : - unsaturatedFat: : -

Stir vinegar and cornstarch together in a bowl.
Combine chicken broth, water, bamboo shoots, shiitake mushrooms, garlic, ginger root, soy sauce, and red pepper flakes in a saucepan over medium-high heat. Bring to a boil. Reduce heat to low, cover and simmer for 5 minutes. Remove lid and add tofu. Return to a boil, slowly drizzle in egg while stirring. Stir in cornstarch mixture.
Simmer soup over medium heat until broth has thickened slightly, about 3 minutes. Top with green onions.

3 cups

A tofu version of hot and sour chicken soup that tastes like the restaurant soup.