found this recipe in Everyday Food Magazine (or book -- can't remember  ) This actually makes a lot of soup, so next time I'm going to cut the recipe in half.
Hot & Sour Soup
serves 4
2 cans (14.5 oz each) reduced-sodium low fat chicken broth
2 T soy sauce
1/4 - 1/2 tsp red pepper flakes
8 oz fresh shiitakes, stemmed, cap thinly sliced (4 cups)
3-4 T rice vinegar
2 T corn starch
1 large egg lightly beaten (or sub)
1/2 package (7oz) soft or firm tofu, cut into 1/4" cubes, drained well
2 T finely grated, peeled ginger (fresh)
3 scallions thinly sliced (optional)
1. In Large (5 qt) pot combine the broth, soy sauce, red pepper flakes, & 2 cups water. Bring to boil over medium heat. Add mushrooms; reduce heat and simmer until tender. About 10 minutes.
2. In small bowl whisk 3 T vinegar and cornstarch. Add to pot. Simmer, stirring until soups is thickened (1 minute).
3. Add egg through slotted spoon and stir to form ribbons. Stir in tofu. Remove from heat; let stand covered for 1 minute. Put ginger in small sieve and squeeze to release juice into soup. Discard solids. Taste. Add remaining 1 T vinegar if desired. Sprinkle with scallions.
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Hot & Sour Soup
