Hot and Sour Soup

Hot and Sour Soup
adapted from Cooking Light, May 2005

Ingredients:
5 dried shiitake mushrooms, about 1/4 ounce
5 dried oyster mushrooms, about 1/4 ounce
1 (32-ounce) carton fat-free, less sodium vegetable broth (such as Swanson Certified Organic)
2 1/4 cups water, divided
1 tablespoon minced peeled fresh ginger
1 teaspoon minced garlic
1/4 cup rice vinegar
1 tablespoon low-sodium soy sauce
1/2 teaspoon freshly ground black pepper (up to 1 teaspoon)
1/2 pound extrafirm tofu, drained and cut into 1/4-inch cubes
2 1/2 tablespoons cornstarch
2 large eggs, lightly beaten
1/2 cup chopped green onions
1/4 cup minced fresh cilantro
1 teaspoon dark sesame oil
chili oil, optional

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. Add mushrooms. Reduce heat, and simmer 5 minutes. Add vinegar, soy sauce, pepper, and tofu; bring to a boil. Reduce heat, and simmer 5 minutes
3. 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. Remove from heat; stir in onions, cilantro, and sesame oil. Drizzle with chili oil, if desired.