Hot and Sour Soup

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Directions

Combine broth, 2 cups water, ginger, and garlic in a large saucepan over medium-high heat; bring to a boil.

Add mushrooms, vinegar, soy sauce, black pepper, crushed red pepper flakes and tofu; bring to a boil. Reduce heat, and simmer 5 minutes.

Combine 1/4 cup water and cornstarch. Stir cornstarch mixture into broth mixture; bring to a boil. Reduce heat; simmer 3 minutes or until soup thickens slightly, stirring frequently.

Slowly pour egg whites into broth mixture in a steady stream, stirring constantly but gently with a wooden spoon.

Remove from heat; stir in onions, cilantro, and sesame oil. Drizzle with chili oil, if desired.

Serve with crispy wontons strips (wonton skins cut into strips, sprayed with olive oil spray and sprinkled with sesame seeds. Bake at 350° for 5 minutes or until golden brown and crisp.