Hot and Sour Soup

[chelelev]

 Who on my flist wanted a recipe?  I found this one  in the cookbook , I got it from the local paper, it is the more healthier version

2 14.5 oz cans of fat-free, low sodium chicken broth
2 cups water - divided
1 tsp minced ginger root
2 cloves garlic, minced
3 oz shitake mushrooms, coarsely chopped
8 oz button mushrooms, sliced
6 oz reduced-fat firm tofu, drained well and cut into 1/4 inch cubes
3 tbl rice vinegar
1/4-1/2 tsp crushed red pepper flakes
1 tbl reduced sodium soy sauce
3 tbl corn startch
3 egg whites, lightly beaten
3 green onions, minced
1 tsp sesame oil

Combine the broth, 1 3/4 cup water, ginger and garlic in dutch oven over medium high heat, bring to boil.  Add mushrooms and reduce heat to a simmer, cook 5 minutes.

Add tofu, vinegar, red pepper flakes and soy sauce.  Simmer uncovered for 10 minutes.

Combine remaining 1/4 cup water with cornstarch, blend well.  Stir cornstarch mixture into soup and simmer 3 minutes or until soup thickens.  Slowly pour egg whites into the broth, stirring constantly.  Add green onions and sesame oil.  Heat through and ladle  into serving bowls.

I need to try this sometime.