Ingredients

• 2 cans (14 ounces each) reduced-sodium chicken broth, divided
• 2 tablespoons cornstarch
• 1/2 pound firm tofu, cut into small chunks
• 1/4 pound sliced fresh mushrooms
• 2 tablespoons light soy sauce
• 3 tablespoons white vinegar
• 1 teaspoon ground ginger
• 1 teaspoon black pepper
• 1 egg, lightly beaten
• 1 cup fresh bean sprouts
• 1/2 teaspoon sesame oil

Directions

1. In a small bowl, combine 1/4 cup chicken broth and the cornstarch; mix well and set aside.
2. In a soup pot, combine the remaining chicken broth, the tofu, mushrooms, soy sauce, vinegar, ginger and pepper; mix well and bring to a boil over high heat. Reduce the heat to low; stir in the cornstarch mixture until thickened.
3. Slowy stir in the beaten egg to form egg strands.
4. Add the bean sprouts and simmer for 1 to 2 minutes, or until heated through, stirring occasionally. Add the sesame oil; mix well and serve.