Chinese Vegetable Egg Drop Soup Recipe

Ingredients

• 3 dried shiitake mushrooms, soaked in hot water to soften ounce
• 2 egg whites
• 1 egg
• 6 cups defatted chicken broth or vegetable broth
• 1 10oz package spinach, stems removed, washed and drained (or substitute frozen leaf spinach, thawed and drained)
• 1 7.25 oz package udon noodles, cooked, or ½ pound spaghetti, cooked and drained
• 1 to 2 teaspoons reduced-sodium soy sauce or to taste
• 1 teaspoon chinese chinkiang vinegar (or balsamic vinegar) or to taste
• Tabasco, to taste
• 1/2 lb firm chinese-style tofu cut into small cubes
• Freshly ground white pepper to taste

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