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
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.