Hot And Sour Soup With Tofu

• 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

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.

water, water, shiitake mushroom, chicken broth, white vinegar, soy sauce, fresh ginger, sugar, white pepper, garlic, cornstarch, bamboo shoots, egg

Taken from www.myrecipes.com/recipe/hot-sour-soup-with-tofu (may not work)