6 dried wood-ear mushrooms
4 cups low-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon chili-garlic sauce
3 tablespoons rice vinegar
1 teaspoon Asian (dark) sesame oil
1/2 pound reduced-fat soft tofu, drained and cut into 1/2-inch cubes
1 (8-ounce) can bamboo shoots, drained and thinly sliced
2 1/2 tablespoons cornstarch
3 tablespoons water
1 egg white, lightly beaten with 1 tablespoon water
Combine the mushrooms with enough hot water to cover by 2 inches in a bowl; let stand 15 minutes, then drain.
Bring the broth, soy sauce, chili-garlic sauce, rice vinegar, and sesame oil to a boil in a large saucepan. Add the drained mushrooms, tofu, and bamboo shoots. Reduce the heat and simmer 10 minutes. Combine the cornstarch and water in a small bowl; stir in about 1/4 cup of the hot liquid, then return to pan. Cook, stirring constantly, until the mixture boils and thickens slightly, about 1 minute. Remove from the heat; slowly drizzle the egg mixture into the soup while stirring in a circular motion. Serve at once.
