Hot N’ Sour Soup

• 2 cups Mushrooms, Sliced
• 3 cups Chicken Broth
• 1 clove Garlic
• 1 can 8 Oz Size Sliced Water Chestnuts
• 1 package (about 14 Oz. Size) Extra Firm Tofu, Cut Into 1-inch Chunks
• 1/4 cups Rice Vinegar
• 1 Tablespoon Soy Sauce
• 1/2 teaspoons Black Pepper
• 1-1/2 Tablespoon Cornstarch
• 1/2 cups Cold Water
• 2 whole Egg Whites
• 1 cup Scallions, Chopped
• 1 teaspoon Sesame Oil
• 1 teaspoon Chili Garlic Pasts, Add More For Spice

1. Place mushrooms in a bowl and cover with hot water. Cover and let stand 10 minutes, until tender. Drain water and dice mushrooms. Set aside.
2. In a large pot, combine broth and garlic. Bring to boil. Add mushrooms and water chestnuts. Reduce heat and simmer for 5 minutes. Add tofu, vinegar, soy sauce, and pepper. Bring to boil. Reduce heat and simmer for 10 minutes.
3. Dissolve cornstarch in the cold water and stir well. Pour cornstarch mixture into the broth and boil. Let simmer about 5 minutes, until thickened, stirring frequently.
4. Slowly pour egg whites into broth, stirring gently with a spoon to break up clumps of egg. Remove from heat and stir in scallions, sesame oil, and chili paste. Add more paste for more spice.

mushrooms, chicken broth, clove garlic, water, ubc, soy sauce, black pepper, cornstarch, water, egg whites, scallions, sesame oil, garlic

Taken from tastykitchen.com/recipes/soups/hot-ne28099-sour-soup/ (may not work)