Hot and Sour Soup
1/2 oz. dried shiitake mushrooms
1 cup hot water
Vegetable cooking spray
1 tsp. 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
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
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.