1/2 lb firm tofu
4 dried shiitake mushrooms
2 green onions, sliced thin
1/2 cup canned bamboo shoots
4 cups fat free chicken broth
1 egg, lightly beaten
3 tablespoons cold water
2 tablespoons vinegar
2 tablespoons cornstarch
1 tablespoons lite soy sauce
1/4 teaspoon ground white pepper
1/8 teaspoon garlic powder
Rinse and drain noodles. Chop into smaller pieces then cut off stems and slice very thin. Place mushrooms in a bowl and cover with boiling water to rehydrate. Let sit 15 minutes or until soft. Cut tofu into thin strips and set aside. Drain bamboo shoots and slice into matchsticks.
In a saucepan combine bamboo shoots, mushrooms, chicken broth, soy sauce, vinegar, garlic powder and white pepper. Add tofu and noodles, then bring to a boil, cover and simmer 5 minutes.
In a small bowl mix cornstarch and cold water. Pour into the soup while stirring until the soup thickens. Slowly pour into the beaten egg and stir clockwise slowly to make ribbons. Turn off heat and ladle into bowls. Drizzle with sesame oil. Top with scallions and hot chili oil then serve.
Tip: Add extra vinegar for a more "sour" flavor if desired.
Nutrition Info Per Serving
Calories: 113 Carbs: 10 grams Protein: 7 grams
Fat: 5 grams Fiber: 1 gram WW Points Plus: 3