Bring 1 qt. water and bouillon to boil in large saucepan, stirring occasionally. Stir in next 9 ingredients; simmer on medium-low heat 5 min. Meanwhile, add remaining water to cornstarch; stir until dissolved.
Add cornstarch to soup along with the bamboo shoots and tofu; stir. Simmer on medium-low heat 5 to 8 min. or until thickened, stirring occasionally.
Remove from heat. Let stand 30 sec., stirring occasionally. Stir in onions and oil.
For a more authentic soup, substitute 1/2 oz. dried Chinese mushrooms, such as wood ear or shiitake, for the fresh shiitake mushrooms. Pour enough boiling water over dried mushrooms to cover mushrooms by at least 1 inch; let stand 30 min. Drain mushrooms. Discard stems from shiitake mushrooms, if used. Cut mushrooms into thin slices. Use as directed in recipe. If desired, strain mushroom soaking liquid and substitute it for some of the water used to prepare the soup.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.