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Hot and Sour Soup

Ingredients

  • 2 teaspoon olive oil
  • 2 teaspoon dark sesame oil divided
  • ¼ teaspoon red pepper flakes
  • 8 oz sliced mushrooms
  • 3 garlic cloves minced
  • 1 tablespoon minced or grated fresh ginger
  • 1 carton vegetable broth 32oz
  • 2 ¼ cups water divided
  • ½ cup rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon fresh ground black pepper
  • ½ lb firm or extra firm tofu diced
  • 2 ½ tablespoon cornstarch
  • Salt to taste
  • Cayenne pepper to taste
  • 3 egg whites lightly beaten
  • ½ cup chopped green onions

Instructions

  1. Heat olive oil and 1 teaspoon sesame oil in a large pot over medium heat. Add red pepper flakes and cook 1 minute. Add mushrooms and saute until soft and browned. Add garlic and ginger and continue sauteing 1-2 minutes, until fragrant.

  2. Add vegetable broth and 2 cups water. Bring to a boil, then reduce heat and simmer 5 minutes. Add vinegar, soy sauce, pepper and tofu, and simmer another 3 minutes. In a small bowl, whisk together remaining ¼ cup water and cornstarch. Add to pot and continue simmering 3 additional minutes, stirring frequently. Season to taste with salt & cayenne (I like it spicy, so I used about ¼ teaspoon cayenne).

  3. Slowly stream egg whites into the pot while stirring continuously. Remove pot from heat and stir in green onions and remaining 1 teaspoon sesame oil.

  4. Serve immediately