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1 pound tofu, firm block
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6 cups chicken broth
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2 slices fresh ginger, (1/4-inch thick)
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2 ounces mushrooms, thinly sliced
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2 medium-size carrots, thinly sliced on the diagonal
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3 ounces snow peas, stemmed and halved on the diagonal
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3 cups slivered napa cabbage
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1 (8-ounce) can water chestnuts, rinsed and sliced
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2 scallions, chopped
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2 teaspoons low sodium soy sauce
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1 egg, lightly beaten
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salt, to taste
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freshly ground pepper, to taste
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