Hot and Sour Soup with Tofu

Ingredients

• 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
• ½ package (7 ounces) soft or firm tofu, cut into ¼-inch cubes, drained
• 2 tablespoons finely grated fresh ginger
• 3 scallions, thinly sliced

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