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Soak mushrooms in hot water for 30 minutesl; squeeze out water and chop. In wok or large saucepan, heat chicken broth to a boil. Add mushrooms and simmer 3 minutes. Add tofu, bamboo shoots, vinegar, and soy sauce. In small bowl, combine cornstarch and water. While soup is gently boiling, slowly add cornstarch mixture; cook until slightly thickened. Pour in egg in slow drizzle, stirring constantly. Stir in remaining ingredients and serve. NOTES : This tastes just like what you would get at a Chinese restaurant. Recipe by: Dierbergs Home Economists Posted to MC-Recipe Digest by Jill & Joe Proehl
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|Serving Size: 1 Serving (39g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 14 (42%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 35.2mg||11 %|
|Sodium 96.4mg||3 %|
|Potassium 51.5mg||1 %|
|Total Carbohydrate 3.5g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 3.2g|
|Protein 1.4g||2 %|
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Calories per serving: 33
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