1 small head Napa cabbage (about 1 1/2 pounds)
2 large leeks (about 1 pound), white and light green parts only, sliced lengthwise, rinsed, and drained
1 1/2 tablespoons olive or canola oil
2 1/2 tablespoons peeled and minced fresh ginger
6 to 8 ounces fresh shiitake mushrooms, stemmed and thinly sliced
1/4 cup rice wine or sake
14 ounces very firm tofu, halved crosswise and each half cut crosswise into 1/4-inch slices
8 cups or 2 cartons (32 ounces each) chicken or vegetable broth, preferably low-sodium
2 1/2 tablespoons cornstarch mixed with 1/4 cup water
4 1/2 tablespoons Chinese black vinegar or Worcestershire sauce, or more to taste
3 tablespoons soy sauce, or to taste
1 teaspoon toasted sesame oil
1 teaspoon salt, or to taste
3/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
Variations: Add 1 cup shredded carrots for extra color and 1 teaspoon crushed red pepper flakes for additional spiciness. Substitute 6 to 8 dried black mushrooms or 1 1/4 ounces dried porcini mushrooms for the fresh shiitakes. Rinse and soften in hot water to cover, reserving the broth. (You can extend the broth with additional water and use in place of vegetable broth or add to chicken broth for extra flavor.) Trim the mushroom stems or tough ends, discard, and use the caps as above.
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