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
1/2 package (7 ounces) soft or firm tofu, cut into 1/4-inch
2 tablespoons finely grated fresh ginger
3 scallions, thinly sliced
In a large (5-quart)
pot, combine broth, soy sauce, crushed red pepper, and 2
cups water. Bring to a boil over medium heat. Add mushrooms;
reduce heat, and simmer until tender, about 10 minutes.
In a small bowl, whisk together 3 tablespoons vinegar and
cornstarch. Add to pot; simmer, stirring, until soup is
thickened, about 1 minute.
Add egg through a slotted spoon, and stir to form ribbons.
Stir in tofu. Remove from heat; let stand, covered, 1
minute. Put ginger in a small sieve, and squeeze to release
juice into soup (discard solids). Taste; add remaining
tablespoon vinegar, if desired. Serve sprinkled with