Hot and Sour Soup

Hot and Sour Soup

  • 5 dried shiitake mushrooms
  • 5 dried wood ear mushrooms
  • 32 oz. fat-free vegetable broth
  • 2 1/4 cups water (divided)
  • 1 Tbsp fresh ginger (minced and peeled)
  • 1 tsp minced garlic
  • 1/4 cup rice vinegar
  • 1 Tbsp soy sauce
  • 1/2 to 1 tsp freshly ground black pepper
  • 1/2 lb. firm or extra firm tofu (drained and cut into 1/4-inch cubes)
  • 2 1/2 Tbsp cornstarch
  • 4 large egg whites (lightly beaten)
  • 1/2 cup green onions (chopped)
  • 1/4 cup fresh cilantro (minced)
  • 1 tsp dark sesame oil
  • Chili oil (optional)
  1. Place mushrooms in a medium bowl and cover with boiling water.
  2. Cover and let stand 10 minutes or until tender and drain. Thinly slice mushrooms and set aside.
  3. Combine broth, 2 cups water, ginger, and garlic in a large saucepan over medium-high heat and bring to a boil.
  4. Add mushrooms. Reduce heat, and simmer 5 minutes.
  5. Add vinegar, soy sauce, pepper, and tofu and bring to a boil. Reduce heat, and simmer 5 minutes.
  6. Combine remaining 1/4 cup water and cornstarch, stirring with a whisk.
  7. Stir cornstarch mixture into broth mixture. Bring to a boil.
  8. Reduce heat and simmer 3 minutes or until soup thickens slightly, stirring frequently.
  9. Slowly pour egg whites into broth mixture in a steady stream, stirring constantly but gently with a wooden spoon. Remove from heat and stir in onions, cilantro, and sesame oil.
  10. Drizzle with chili oil, if desired.