INGREDIENTS
6
dried wood-ear mushrooms (or any dried mushrooms)
4 cups
low-sodium chicken broth
2 tbsp
reduced-sodium soy sauce
1 tbsp
chili-garlic sauce
3 tbsp
rice vinegar
1 tsp
Asian (dark) sesame oil
1/2 lb
reduced-fat soft tofu, drained and cut into 1/2-inch cubes
8 oz
can bamboo shoots, drained and thinly sliced
2 1/2 tbsp
cornstarch
3 tbsp
water
1
large egg white, lightly beaten with 1 tablespoon water