Hot & Sour Soup

Make 4 serving

Ingredients

• 5 dried shitake mushrooms (about 1/2 oz)
• 1 or 2 dried wood ear mushrooms ( optional)
• 16 oz fat free, less-sodium vegetable broth (such as Swanson Certified Organic)
• 1 (8-ounce) can shredded bamboo shoots, drained
• 2 1/4 cup water, divided
• 1 tablespoon minced ginger (or ginger powder)
• 1 teaspoon minced garlic
• 1/4 cup rice vinegar
• 1 tablespoon low-sodium soy sauce
• 1/2 - 1 teaspoon freshly ground black pepper
• 1/2 lbs firm or extra firm tofu, drained and cut into 1/4 inch cubes
• 2 1/2 tablespoons cornstarch
• 1 large egg, lightly beaten
• 1/2 cup chopped green onions, green part only
• 1/4 cup minced fresh cilantro
• 1 teaspoon dark sesame oil
• Chili oil (optional)

Directions

1. Boil the vegetable stock and turn off the heat, add mushrooms in a stock, cover and let stand 10 minutes or until tender; strain the mushrooms then, squeeze excess liquid in to the bowl then, slice mushrooms thinly, set aside
2. Combine reserved broth, 2 cup water, ginger, and garlic over medium high heat; bring to boil
3. Once boiling add mushrooms & bamboo shoots. Reduce heat, and simmer 5 minutes
   Add vinegar, soy sauce, pepper, and tofu, bring to boil
4. 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 boil then, reduce heat; simmer 3 minutes or until soup thickens slightly, stirring frequently.
6. Slowly pour beaten egg into broth mixture in a steady stream, stirring gently one direction with wooden spoon.
7. Remove from heat, stir in green onions, cilantro, and sesame oil.
8. Drizzle with chili oil, if desired

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