6 dried shitake mushrooms
4 c. canned low-sodium chicken broth, undiluted
2 green onions, cut into 1-inch pieces
1/2 oz. fresh gingerroot, sliced
2 (4 oz.) skinned, boned chicken breast halves, cut into 2 x 1/4 inch strips
1/2 lb. firm tofu, drained and cut into 1/4-inch strips
3 tbsp. cider vinegar
2 tbsp. reduced-sodium soy sauce
2 tbsp. water
1 tbsp. cornstarch
1 egg, lightly beaten
1 tsp. dark sesame oil
3/4 tsp. ground white pepper
2 green onions, thinly sliced

Pour boiling water to cover over dried shitake mushrooms; let stand 30 minutes. Drain; remove and discard mushroom stems. Slice mushroom caps into 1/4-inch slices. Set aside.

Combine chicken broth, green onion pieces, and sliced gingerroot in a Dutch oven. Bring to a boil; reduce heat and simmer, uncovered, 20 minutes. Remove and discard onions and gingerroot. Add reserved mushroom caps and chicken strips to broth, and cook 5 minutes. Stir in tofu, vinegar, and soy sauce; cook 2 minutes.

Combine water and cornstarch, stirring until smooth; stir cornstarch mixture into broth mixture and cook until slightly thickened. Slowly drizzle egg into soup, stirring soup constantly. Stir in sesame oil and pepper.

To serve, ladle soup into individual bowls and top each serving evenly with thinly sliced green onions.

Makes 3 cups.