Source: dLife

Tofu, mushrooms, and bamboo shoots add robust flavor to this Asian soup.

Servings

0.25 oz dried cloud ear mushrooms (or wood ear)
4 oz fresh shiitake mushrooms (8 mushrooms)
3 oz firm tofu
2 oz Bamboo Shoots, slices, cooked, drained
3.75 cup low sodium vegetable broth
1 tbsp SPLENDA® No Calorie Sweetener, granulated
3 tbsp rice vinegar
1 tbsp low sodium soy sauce
0.25 tsp hot chili oil
0.5 tsp salt , to taste (optional)
1 pinch white pepper
1 tbsp cornstarch
1 tbsp cold water , cold
1 egg whites
1 tsp sesame oil
2 scallions , finely sliced

1 Soak cloud (or wood) ears in hot water for 30 minutes or until soft.
2 Drain, trim, and discard hard base from each. Coarsely chop.
3 Trim and discard stalks from shiitake mushrooms. Cut caps into thin strips.
4 Cut tofu into 1/2" cubes. Finely shred bamboo shoots.
5 In large pan, combine stock, mushrooms, tofu, and bamboo shoots. Bring to boil.
6 Lower heat and simmer for 5 minutes.
7 Stir in Splenda® , vinegar, soy sauce, chili oil, salt and pepper.
8 In small bowl, dissolve cornstarch completely in water. Add to soup. Stir until soup thickens slightly.
9 Lightly beat egg white. Add to soup, stirring continuously. Cook, stirring, until egg white turns opaque white.
10 Add sesame oil just before serving. Ladle soup into bowls, garnish with scallion.

Dried cloud ear and wood ear mushrooms can be found at Asian supermarkets.