Ingredients

• 5 dried shiitake mushrooms (about 1/4 ounce)
• 5 dried wood ear mushrooms (about 1/4 ounce)
• 1 (32-ounce) carton fat-free, less-sodium vegetable broth (such as Swanson Certified Organic)
• 2 1/4 cups water, divided
• 1 tablespoon minced peeled fresh ginger
• 1 teaspoon minced garlic
• 1/4 cup rice vinegar
• 1 tablespoon low-sodium organic soy sauce
• 4 large egg whites, lightly beaten
• 1/2 cup chopped green onions
• 1/4 cup minced fresh cilantro
• 1 teaspoon dark sesame oil

Directions

1. Place mushrooms in a medium bowl; cover with boiling water. Cover and let stand 10 minutes or until tender; drain. Thinly slice mushrooms; set aside.
2. Combine broth, 2 cups water, ginger, and garlic in a large saucepan over medium-high heat; bring to a boil. Add mushrooms. Reduce heat, and simmer 5 minutes. Add vinegar, soy sauce; bring to a boil. Reduce heat, and simmer 5 minutes.
3. Stir 1/4 cup water into broth mixture; bring to a boil. Reduce heat; simmer 3 minutes or until soup thickens slightly, stirring frequently. Slowly pour egg whites into broth mixture in a steady stream, stirring constantly but gently with a wooden spoon. Remove from heat; stir in onions, cilantro, and sesame oil.