Hot And Sour Soup

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   1) In a large (5-quart) pot combine the broth, soy sauce, red pepper flakes, and 2 cups of water. Bring to a boil over medium heat. Add the mushrooms; reduce the heat, and simmer until tender, about 10 minutes.

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   2) In a small bowl, whisk together 3 tablespoons of the vinegar and the cornstarch. Add to the pot; simmer, stirring, until the soup is thickened, about 1 minute.

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   3) Add the egg through a slotted spoon and stir to form ribbons. Stir in the tofu. Remove from heat; let stand, covered, for 1 minute. Put the ginger in a small sieve, and squeeze to release its juice into the soup (discard the solids). Taste; add the remaining tablespoon of vineager, if desired.

* Per serving · 4 servings · Values may vary.

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