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Hot and Sour Soup
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Place mushrooms in a bowl, add hot water. Microwave at HIGH 2 minutes, let stand 15 minutes. Drain mushrooms, discard stems. Coarsly chop mushroom caps, set aside. Coat a large saucepan with cooking spray, add oil, and place over medium-high heat until hot. Add bean sprouts, green onions, and garlic, saute 3 minutes or until tender. Add chopped mushroom caps, vinegar and next 4 ingredients, bring to a boil. Reduce heat, and simmer 3 minutes. Combine cornstarch and 2 tablespoons 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 into soup, stirring constantly.
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