Instructions: Place mushrooms in a bowl; add hot water. Microwave at HIGH 2 minutes; let stand 15 minutes.

Drain mushrooms; discard stems. Coarsely chop mushroom caps; set aside.

Coat a large saucepan with cooking spray; add oil, and place over medium-high heat until hot. Add bean sprouts, green onions, and garlic; saute 3 minutes or until tender. Add chopped mushroom caps, vinegar, and next 4 ingredients; bring to a boil. Reduce heat, and simmer 3 minutes.

Combine cornstarch and 2 tablespoons water, stirring with a wire whisk until blended; add to soup, stirring constantly. Cook 1 minute or until thickened, stirring constantly. Remove from heat; slowly drizzle egg white into soup, stirring constantly with handle of a wooden spoon.

Yield: 4 cups

(serving size: 1 cup).

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