Recipe: Low Sodium Tofu and Shiitake Mushroom Hot and Sour Soup

INGREDIENTS

chicken breast, julienned

4 cups

low-sodium organic chicken broth (use gluten-free broth for gluten-free version)

shiitake mushroom, soaked if using dried version

fresh wood ear, rinsed and julienned

3/4 cup

(about 5 oz) of bamboo shoots, already julienned

dried lily buds

block of soft tofu, julienned

egg, beaten

scallions, diced

1/2

" of ginger, julienned

1 1/2 tbsp

cooking rice wine

2 1/2 tbsp

dark vinegar

1 tbsp

rice vinegar, or white vinegar

1 tbsp

low-sodium soy sauce

1 tbsp

cornstarch

1 1/2 tsp

finely grounded white pepper

1 tsp

chili oil

1 1/2 tbsp

extra virgin olive oil

1/4 tsp

salt