Hot and Sour Soup

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2.5 tablespoons cornstarch 
• 1 teaspoon sesame oil dark
• 0.3 ounce mushroom caps dried
• 0.3 ounce wood ear mushrooms dried
• 4 large egg whites lightly beaten
• 0.3 cup cilantro leaves fresh minced
• 1 tablespoon ginger fresh minced peeled
• 1 teaspoon garlic minced
• 0.5 cup green onions chopped
• 1 tablespoon soya sauce low-sodium
• 0.3 cup rice vinegar 
• 0.5 pound extrafirm tofu firm drained cut into 1/4-inch cubes reduced-fat
• 2.3 cups water divided
• 32 ounce carton fat-free organic (such as Swanson Certified )

Equipment

• bowl
• sauce pan
• whisk
• wooden spoon

Directions

1. Place mushrooms in a medium bowl; cover with boiling water. Cover and let stand 10 minutes or until tender; drain. Thinly slice mushrooms; set aside.
2. Combine broth, 2 cups water, ginger, and garlic in a large saucepan over medium-high heat; bring to a boil.
3. Add mushrooms. Reduce heat, and simmer 5 minutes.
4. Add vinegar, soy sauce, pepper, and tofu; bring to a boil. Reduce heat, and simmer 5 minutes.
5. Combine remaining 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.
6. Remove from heat; stir in onions, cilantro, and sesame oil.
7. Drizzle with chili oil, if desired.