Hot & Sour Soup

Ingredients

• 5 dried shiitake mushrooms (about 1/4 ounce)
• 5 dried wood ear mushrooms (about 1/4 ounce)
• 32 ounces vegetable broth (fat-free, less-sodium)
• 2 1/4 cups water, divided
• 1 tablespoon fresh ginger, minced and peeled
• 1 teaspoon garlic, minced
• 1/4 cup rice vinegar
• 1 tablespoon low sodium soy sauce
• 1/2-1 teaspoon fresh ground black pepper
• 1/2 lb firm tofu, drained and cut into 1/4-inch cubes (reduced fat)
• 2 1/2 tablespoons cornstarch
• 4 large egg whites, lightly beaten
• 1/2 cup green onion, chopped
• 1/4 cup fresh cilantro, minced
• 1 teaspoon dark sesame oil
• chili oil (optional)

Directions

1. 1

   Place mushrooms in a medium bowl; cover with boiling water. Cover and let stand 10 minutes or until tender; drain. Thinly slice mushrooms; set aside.

2. 2

   Combine broth, 2 cups water, ginger, and garlic in a large saucepan over medium-high heat; bring to a boil. Add mushrooms. Reduce heat, and simmer 5 minutes. Add vinegar, soy sauce, pepper, and tofu; bring to a boil. Reduce heat, and simmer 5 minutes.

3. 3

   Combine remaining 1/4 cup water and cornstarch, stirring with a whisk. Stir cornstarch mixture into broth mixture; bring to a boil. Reduce heat; simmer 3 minutes or until soup thickens slightly, stirring frequently. Slowly pour egg whites into broth mixture in a steady stream, stirring constantly but gently with a wooden spoon. Remove from heat; stir in onions, cilantro, and sesame oil. Drizzle with chili oil, if desired.