Hot and Sour Soup with Tofu

Ingredients

• 0.5 cup bamboo skewers canned drained sliced cut into julienne strips
• 2.5 tablespoons cornstarch 
• 1 large eggs lightly beaten
• 4 cups less-sodium chicken broth fat-free
• 1 tablespoon ginger fresh peeled finely chopped
• 1  garlic clove minced
• 0.5 cup thinly green onion tops diagonally sliced
• 2 tablespoons less-sodium soy sauce 
• 0.5 ounce shiitake mushroom caps dried sliced
• 2 teaspoons sugar 
• 1.8 cups water divided
• 14 ounce water-packed tofu firm drained
• 0.8 teaspoon pepper white
• 0.3 cup vinegar white

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• whisk

Directions

1. Place tofu on several layers of paper towels. Cover tofu with several more layers of paper towels; top with a cast-iron skillet or other heavy pan.
2. Let stand 30 minutes. Discard paper towels.
3. Cut tofu into 1-inch cubes.
4. Bring 1 1/2 cups water to a boil in a small saucepan; remove from heat. Stir in mushrooms; let stand 30 minutes. Stir in broth and next 6 ingredients (through garlic); bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally.
5. Combine remaining 1/4 cup water and cornstarch in a small bowl, stirring with a whisk until smooth. Stir cornstarch mixture, tofu, and bamboo shoots into broth mixture; bring to a boil. Cook 1 minute, stirring occasionally; remove from heat. Slowly drizzle egg into broth mixture (do not stir).
6. Place pan over low heat; cook 1 minute. Stir soup gently to combine.
7. Sprinkle with green onions.