Hot & Sour Soup

From Cooking Light. Serving size = 1.75 cups. Per serving: 158 cals

• Ready In: 40 mins
• Serves: 4
• Yields: 4 1.75 cup servings

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. 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. 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. 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.