48 oz. chicken broth (low-fat)
5 large regular mushrooms, chopped
1/2 c. shredded bamboo shoots
1/2 c. shredded water chestnuts
1 1/2 tbsp. light soy sauce
1 tsp. salt
3 sheets firm tofu, cut in pieces about 1 x 1/4-inch
3 tbsp. vinegar
1/2 tsp. pepper
2 tbsp. cornstarch
1/4 c. water
1 egg, beaten, or 1/4 c. egg substitute
1 scallion, chopped

Bring broth to a boil and add mushrooms, bamboo shoots and chestnuts. Cook for 1 minute. Add soy sauce, salt and tofu. Bring to a boil again. Mix vinegar, pepper, cornstarch and water and stir until thick. Remove from heat and gradually stir in egg. Garnish with chopped scallion.