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Quick hot and sour soup. Submitted by Tina.

Hot and Sour Soup

1 tablespoon vegetable oil
4 ounces shiitake mushrooms, stems removed and caps diced
1 package extra firm tofu, cut into 1-inch cubes
3 tablespoons soy sauce
2 tablespoons cornstarch
1 cup water, divided use
4 cups chicken broth
3 tablespoons seasoned rice vinegar
2 tablespoons grated peeled ginger
1 tablespoon Worcestershire sauce
1/2 teaspoon sesame oil
1/4 teaspoon cayenne pepper
2 large eggs, beaten
2 green onions, sliced

1. In nonstick 5 quart saucepan, heat vegetable oil over med-high heat until hot. Add mushrooms, tofu and soy sauce, cook 5 minutes or until liquid evaporates, gently stirring often.
2. In cup, with fork, mix cornstarch with 1/4 cup water; set aside. Add broth and 3/4 cup water to tofu mixture; heat to boiling. Stir in cornstarch mixture and boil 30 seconds, stirring. Reduce heat to med-low; add vinegar, ginger, Worcestershire, sesame oil and pepper, and simmer 5 minutes.
3. Remove saucepan from heat. Slowly pour beaten eggs into soup in a thin, steady stream around the edge of the pan. Carefully stir the soup once in a circular motion so egg separates into strands. Sprinkle with green onions.

Makes 4 servings.