3 cups fat-free, less-sodium chicken broth 1/2-1 cup cup presliced mushrooms 1 tablespoon low-sodium soy sauce 1 (10-ounce) can sliced bamboo shoots, drained 2 1/2 tablespoons fresh lemon juice 1 teaspoon white pepper 1 1/2 pounds medium shrimp, peeled and deveined 8 ounces reduced-fat firm tofu, drained and cut into 1-inch cubes 1 tablespoon cornstarch 2 tablespoons water 1 large egg white, beaten 1/4 teaspoon chili oil 2 tablespoons chopped green onions

Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Add juice, pepper, shrimp, and tofu to pan; bring to a boil. Cook 2 minutes or until shrimp are almost done. Combine cornstarch and water in a small bowl, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute, stirring constantly with a whisk. Slowly drizzle egg white into pan, stirring constantly. Remove from heat; stir in chili oil and onions.