Ingredients
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1 tablespoon garlic and red chile paste
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2 tablespoons soy sauce
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1/3 cup white vinegar
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1/2 cup bamboo shoot, julienned
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1 (12 ounce) package of light firm tofu, diced or cut into thin strips
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3 tablespoons cornstarch
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1/2 cup Egg Beaters egg substitute or 1/2 cup just the whites egg white
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1/2 cup water chestnut, sliced
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1 cup shiitake mushroom, sliced and stems removed
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10 cups fat-free chicken broth
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1 cup straw mushroom, sliced
Instructions
- Using an 8-qt dutch oven, bring 8 cups of fat-free chicken broth to a simmer.
- Add the soy sauce, mushrooms and chile paste and simmer for about 10 minutes.
- Add the vinegar, julienned bamboo shoots, sliced water chestnuts, and tofu and simmer for an additional 10 minutes.
- In a separate container, mix the 3 Tbsp of cornstarch with the remaining 2 cups of broth.
- When cornstarch and broth are throughly combined, STIR in the cornstarch mixture into your hot soup (WARNING: Do this SLOWLY as the cornstarch has a tendency to"clump" once it makes contact with the hot soup).
- Bring back to simmer and then pour the Egg Beaters thinly over the soup to create an"egg drop soup" effect.