HEALTHY HOT AND SOUR SOUP

HEALTHY HOT AND SOUR SOUP image

Yield 4 servings

Number Of Ingredients 17

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1.5 ounces fresh shiitake mushrooms
1.5 ounces fresh wood ear mushrooms
48 ounces of fat-free, less-sodium vegetable broth (such as Swanson Certified Organic)
1/4 cup water
1 tablespoon minced peeled fresh ginger
1 teaspoon minced garlic
1/4 cup rice vinegar
1 tablespoon low-sodium soy sauce
1 teaspoon freshly ground black pepper
1/2 pound reduced-fat firm or extrafirm tofu, drained and cut into 1/4-inch cubes
2 1/2 tablespoons cornstarch
4 large egg whites, lightly beaten
1/2 cup chopped green onions
1/4 cup minced fresh cilantro
1 teaspoon dark sesame oil
1 Tablespoon Chili Oil
2 teaspoons of crushed red pepper

Steps:

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. Combine 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 and add crushed red peppers.