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While looking through the Good Housekeeping Family Vegetarian Cooking cookbook, Meg came across this recipe and thought it would be a good change for dinner. While the soup did not turn out very hot, simply adding some sriracha would turn the heat volume up to your desired level. Also, you can add additional vegetables or some meat (chicken, beef, even shrimp would be a nice addition to the soup and make it able to be served to the whole family). The soup can be served as dinner or as a side for another meal (maybe some spring rolls would go well, perhaps the mix-up I did on the Guy Fieri spring rolls, check those out).
In a large pot over high heat, cook the mushrooms, soy sauce and tofu for 5 minutes.
In a small bowl, mix the cornstarch with 1/4 cup of water.
To the mushrooms, add 3/4 cups of water and the vegetable broth. Bring to a boil and stir in the cornstarch mixture. Reduce heat to medium and add the vinegar and pepper, simmering for about 5 minutes.
Remove the soup from the heat and slowly pour in the beaten eggs. Stir the soup to incorporate the egg. Top with scallions.