Instructions: In a large saucepan saute rice vinegar and hot peppers, garlic, green onions, and bean sprouts for 2 minutes. Roughly chop mushrooms and remove stems. Add to pan, saute 3 minutes. Add broth, white wine vinegar, soy sauce and tofu. Bring to a boil and then simmer for 3 minutes. Mix cornstarch with water. Add to pan and stir (it wont thicken very much).

Remove pan from heat. Drizzle egg white into soup, stirring constantly

(like for egg-drop soup).

Makes 4 servings.

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