Name: Hot and Sour Soup
Ingredients: 1/2 oz. dried shiitake mushrooms; 1 cup hot water; Vegetable cooking spray; 1 teaspoon chili oil; 1 cup fresh bean sprouts; 1/2 cup sliced green onions; 2 cloves garlic, chopped; 3 Tbls. rice vinegar; 1 Tbls. soy sauce; dash pepper; 2 1/2 cup chicken broth; 1/2 (10.5 oz.) package firm tofu, drained and cubed; 2 Tbls. cornstarch; 2 Tbls. water; 1 egg, lightly beaten

Hot and Sour Soup

Ingredients

1/2 oz. dried shiitake mushrooms
1 cup hot water
Vegetable cooking spray
1 teaspoon chili oil
1 cup fresh bean sprouts
1/2 cup sliced green onions
2 cloves garlic, chopped
3 Tbls. rice vinegar
1 Tbls. soy sauce
dash pepper
2 1/2 cups chicken broth
1/2 (10.5 oz.) package firm tofu, drained and cubed
2 Tbls. cornstarch
2 Tbls. water
1 egg, lightly beaten

Instructions

Place mushrooms in a bowl, add hot water. Microwave at HIGH 2 minutes, let stand 15 minutes. Drain mushrooms, discard stems. Coarsly chop mushroom caps, set aside. Coat a large saucepan with cooking spray, add oil, and place over medium-high heat until hot. Add bean sprouts, green onions, and garlic, saute 3 minutes or until tender. Add chopped mushroom caps, vinegar and next 4 ingredients, bring to a boil. Reduce heat, and simmer 3 minutes. Combine cornstarch and 2 tablespoons water, stirring with a wire whisk until blended, add to soup stirring constantly. Cook 1 minute or until thickened, stirring constantly. Remove from heat, slowly drizzle egg into soup, stirring constantly.