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

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. 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.


  • Calories 110
  • Fat 4.1 g
  • Saturated Fat .6 g
  • Monounsaturated Fat 3 g
  • Polyunsaturated Fat .2 g
  • Cholesterol 30 mg
  • Iron 1.4 mg
  • Carbohydrates 10.1 g
  • Protein 8.6 g
  • Fiber .8 g
  • Sodium 445 mg
  • Calcium 141 mg

Serves 6 (serving size: about 1 1/4 cup)

Recipe courtesy of Cooking Light, Ivy Manning (April 2010)