Hot and Sour Soup with Tofu
Ingredients
- 2 cans (14.5 ounces each) reduced-sodium chicken broth
- 2 tablespoons soy sauce
- 1/4 to 1/2 teaspoon crushed red pepper
- 8 ounces fresh shiitake mushrooms (about 4 cups), stemmed, caps thinly sliced
- 3 to 4 tablespoons rice vinegar
- 2 tablespoons cornstarch
- 1 large egg, lightly beaten
- ½ package (7 ounces) soft or firm tofu, cut into ¼-inch cubes, drained
- 2 tablespoons finely grated fresh ginger
- 3 scallions, thinly sliced
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