Chinese Hot and Sour Soup

Ingredients

• 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)

Preparation

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.