1/2 cup thinly sliced shiitake mushroom caps (about 2 ounces)
1 cup cubed firm tofu (about 6 ounces)
1/2 cup canned sliced bamboo shoots, drained
1/2 tablespoon fish sauce
1 large egg, lightly beaten
1/4 cup minced green onions
1/2 teaspoon dark sesame oil
1/4 to 1/2 teaspoon chili oil
1/4 to 1/2 teaspoon black pepper
1/4 teaspoon sugar
How to Make It
Bring broth to a boil in covered 2-quart saucepan; add mushroom slices, tofu, and bamboo shoots. Return to a boil; cook, uncovered, 5 minutes.
Remove from heat; stir in the fish sauce and remaining ingredients.
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This is a nice, healthy, light dish. However, I found the flavor lacking when I made this and had to add several other spices such as more pepper, garlic salt, and some Asian spice oils I had around. I think the problem may have been the low salt, fat free broth I chose - low on the flavor, but I guess healthier. Overall, I would make again but with modifications.
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