Healthy Hot And Sour Soup

• 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

1. 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.
2. 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.

shiitake mushrooms, mushrooms, vegetable broth, water, fresh ginger, garlic, rice vinegar, soy sauce, freshly ground black pepper, firm, cornstarch, egg whites, green onions, fresh cilantro, dark sesame oil, chili oil, red pepper

Taken from www.epicurious.com/recipes/member/views/healthy-hot-and-sour-soup-50018375 (may not work)