Hot and Sour Tofu Soup

Yields:	4 servings
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8	medium	mushrooms, shitake
1	tablespoon	vegetable oil
1	tablespoon	ginger	minced
1 1/2	quarts	chicken broth
1	pound	tofu
3	tablespoons	rice vinegar
1 1/2	tablespoons	soy sauce
3	tablespoons	cornstarch
4	each	scallions, spring or green onions

Soak mushrooms in hot water to cover until soft, about 20 minutes.

Drain; cut off tough stems and discard.

Cut caps into thin strips; set aside.

Pour oil into a 4- to 5-quart pan.

Place over medium heat and add garlic and ginger; stir until garlic is light gold.

Add broth and mushrooms; bring to a boil on high heat.

Add tofu; cover and simmer until tofu is hot, 3 to 5 minutes.

Mix rice vinegar, soy sauce, and cornstarch until smooth; stir into soup.

Cook, stirring, until soup boils.

Add white pepper and chili oil to taste. Stir in onions.

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tasty and easy to make

Reviewed by ambergail