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Hot and Sour Soup

  • 1/2 oz. dried shiitake mushrooms
  • 1 cup hot water
  • Vegetable cooking spray
  • 1 teaspoon chili oil
  • 1 cup fresh bean sprouts
  • 1/2 cup sliced green onions
  • 2 cloves garlic, chopped
  • 3 Tbls. rice vinegar
  • 1 Tbls. soy sauce
  • dash pepper
  • 2 1/2 cups chicken broth
  • 1/2 (10.5 oz.) package firm tofu, drained and cubed
  • 2 Tbls. cornstarch
  • 2 Tbls. water
  • 1 egg, lightly beaten

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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