Hot n’ Sour Soup

Place mushrooms in a bowl and cover with hot water. Cover and let stand 10 minutes, until tender. Drain water and dice mushrooms. Set aside.

In a large pot, combine broth and garlic. Bring to boil. Add mushrooms and water chestnuts. Reduce heat and simmer for 5 minutes. Add tofu, vinegar, soy sauce, and pepper. Bring to boil. Reduce heat and simmer for 10 minutes.

Dissolve cornstarch in the cold water and stir well. Pour cornstarch mixture into the broth and boil. Let simmer about 5 minutes, until thickened, stirring frequently.

Slowly pour egg whites into broth, stirring gently with a spoon to break up clumps of egg. Remove from heat and stir in scallions, sesame oil, and chili paste. Add more paste for more spice.