Vegetarian West Lake Soup

The West Lake Soup is one of my all time favorite soup. I've adapted it to my new diet, substituting tofu & mushroom for beef. mmmm.....yummy!

Vegetarian West Lake Soup
(about 4 to 6 servings)
- 2 cups of homemade vegetable broth (or 1 can of swanson's vegetable broth)
- 2 cups of water
- a package of soft tofu (12 oz, cut into small cubes)
- 1 cup of frozen peas and carrots
- 1/2 a cup of straw mushrooms
- 1 egg white (optional)
- a stalk of green onion (chopped)
- a bunch of cilantro (chopped)

1) In a small to medium pot, add 2 cups of vegetable broth, 2 cups of water, and 1 cup of frozen peas and carrot. Bring it to a boil.
2) Add the straw mushroom and tofu.
3) When it starts boiling again, pour in the egg white. (You need to pour and stir the soup at the same times so that the egg white won't clump together. For a thicker consistency, you can dissolve a teaspoon of cornstarch in a little bit of water and pour the mixture into the soup.)
4) Add the green onion and cilantro.
5) Add pepper and salt to taste.