1/2 oz. dried shiitake mushrooms
1 cup hot water
vegetable cooking spray
1/2 tsp. chili oil
1 cup fresh bean sprouts
1/2 cup sliced green onions
1 clove garlic, minced
3 tbsp. white wine vinegar
1 tbsp. soy sauce
1/8 tsp. white pepper
2 10 1/2 oz. cans low-salt chicken broth
1/2 10.5 oz package firm tofu, drained and cubed
2 tbsp. cornstarch
2 tbsp. water
1 egg white, beaten
Place mushrooms in a bowl, add hot
water. Microwave on high for 2 minutes. Let stand
15 minutes. Drain mushrooms, discard stems. Coarsely chop mushroom
caps and set
Coat a large saucepan with cooking spray. Add chili oil and place over
until hot. Add bean sprouts, green onions, and garlic. Sauté 3
minutes or until tender.
Add chopped mushroom caps, vinegar and the next 4 ingredients, bring to boil.
heat and simmer 3 minutes.
Combine cornstarch and 2 tbsp. 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 with into soup, stirring constantly.