Chinese Hot And Sour Soup

• 3 cups fat-free, less-sodium chicken broth
• 1 tablespoon low-sodium soy sauce
• 1 1/2 teaspoons chili garlic sauce (such as Lee Kum Kee)
• 1 (4-ounce) package gourmet blend mushrooms (baby bella, shiitake, and oyster mushrooms), sliced
• 1/2 (16-ounce) package firm tofu, drained and cubed
• 1/4 cup drained sliced bamboo shoots, cut into julienne strips
• 1/4 cup rice wine vinegar
• 1/4 teaspoon ground white pepper
• 1/4 cup water
• 1 1/2 tablespoons cornstarch
• 1 large egg, lightly beaten
• 1 teaspoon sesame oil
• Sliced green onions (optional)

1. 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.
2. 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 until soup begins to thicken. Reduce heat to medium.
3. Pour egg in a slow, steady stream into simmering soup. Stir in sesame oil. Garnish with green onions, if desired. Serve immediately.

chicken broth, soy sauce, chili garlic, mushrooms, firm tofu, bamboo shoots, rice wine vinegar, ground white pepper, water, cornstarch, egg, sesame oil, green onions

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