Dragon's Breath Soup (Hot and Sour Soup with Tofu)

1. Place mushrooms in a bowl, add hot water.
2. Microwave at high 2 minutes, let stand 15 minutes.
3. Drain mushrooms, discard stems.
4. Coarsely chop mushroom caps, set aside.
5. 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.
6. Add chopped mushroom caps, vinegar and next 4 ingredients, bring to a boil.
7. Reducei heat, and simmer 3 minutes.
8. Combine cornstarch and 2 tablespoons water, stirring with a wire whisk until blended, add to soup stirring constantly.
9. Cook 1 minute or until thickened, stirring constantly.
10. Remove from heat, slowly drizzle egg white into soup, stirring constantly with handle of a wooden spoon.