- 1
Ingredients
- 2 tsp olive oil
- 2 tsp dark sesame oil, divided
- 1/4 tsp red pepper flakes
- 1 pkg sliced mushrooms
- 3 garlic cloves, minced
- 1 tbsp minced or grated fresh ginger
- 1 (32oz) carton vegetable broth
- 2 1/4 cups water, divided
- 1/2 cup rice vinegar
- 1 tbsp soy sauce
- 1 tsp fresh ground black pepper
- 2 1/2 tbsp cornstarch
- Salt, to taste
- Cayenne pepper, to taste
- 4 egg whites lightly beaten
- 1/2 cup chopped green onions
- 1/4 cup minced fresh cilantro
Preparation
Step 1
Heat olive oil and 1 tsp 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.
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 1/4 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 1/4 tsp cayenne).
Slowly stream egg whites into the pot while stirring continuously. Remove pot from heat and stir in green onions, cilantro, and remaining 1 tsp sesame oil.