Egg Drop Soup
5 dried Chinese black mushrooms
5 cups low-sodium chicken broth
16 scallions, minced
2 tablespoons minced ginger root
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
4 garlic cloves, minced
3 egg whites
1 tablespoon cornstarch, dissolved in 2
1. In a small saucepan, bring 1 cup water to a boil. Add the mushrooms; cover and remove from heat. Let stand until softened, about 20 minutes. Drain the mushrooms, reserving the liquid. Strain the soaking liquid through a cheeseclothlined strainer.
2. In a medium saucepan, bring the broth, scallions , the mushrooms and the soaking liquid , the ginger, vinegar, soy sauce and garlic to a boil. Reduce the heat and simmer,
covered until the flavors are blended, about 20 minutes.
3. In a small bowl, whisk the egg whites, egg and 1 table-
spoon water until smooth. Increase the heat and return
the soup to a boil. Stir in the dissolved cornstarch and
cook, stirring constantly, about 1 minute longer.