Hot and Sour Soup

1 quart cold water

3 packets instant chicken broth and seasoning mix

2 T white vinegar

1 T cornstarch

1 T reduced-sodium soy sauce

1 t minced pared gingerroot or 1/4 t ground ginger

1 C shredded Chinese cabbage

3 oz. julienne-cut chicken cutlets (matchstick pieces)

1/2 C sliced shiitake or white mushrooms

1/2 t each Chinese sesame oil and chili oil

3 oz. firm-style tofu, cut into 1/4 inch cubes

1/4 C sliced scallions (green onions)

In 3 quart microwavable casserole combine water, broth mix, vinegar, cornstarch, soy sauce, and gingerroot (or ground ginger) and stir to dissolve cornstarch; microwave on high for 5 minutes until mixture thickens slightly, stirring every 2 minutes. Add cabbage, chicken, mushrooms and oils and cook on high for 2 minutes, until vegetables are softened. Add tofu and microwave on high for 1 minute. Divide soup into 4 soup bowls and sprinkle each with 1 T scallions.