Hot And Sour Soup - cooking recipe

Ingredients

2 (14 1/2 ounce) cans reduced-sodium chicken broth
2 tablespoons soy sauce
1/4 - 1/2 teaspoon crushed red pepper flakes
2 cups water
8 ounces fresh shiitake mushrooms, stemmed and caps thinly sliced (about 4 cups)
3 -4 tablespoons rice vinegar
2 tablespoons cornstarch
1 egg, lightly beaten
7 ounces firm tofu or 7 ounces soft tofu, drained and cut into 1/4 inch cubes
2 tablespoons finely grated fresh ginger
3 scallions, sliced thinly

Preparation

In a large pot, combine broth, soy sauce, pepper, and water.
Bring to a boil over medium heat.
Add mushrooms. Reduce heat and simmer for 10 minutes or until tender.
Meanwhile, whisk together vinegar and cornstarch in a small bowl.
Add vinegar mixture to the pot and simmer, stirring, for about one minute or until thickened.
Add egg through a slotted spoon while stirring.
Stir in tofu.
Remove from heat, cover, and let stand for 1 minute.
Press ginger through a small sieve to release juice into the soup. Discard solids.
Sprinkle with scallions and serve.