Hot and Sour Tofu Soup

• 8 medium mushrooms, shiitake
• 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, tamari
• 3 tablespoons cornstarch
• 4 each scallions, spring or green onions

1. Soak mushrooms in hot water to cover until soft, about 20 minutes.
2. Drain; cut off tough stems and discard.
3. Cut caps into thin strips; set aside.
4. Pour oil into a 4- to 5-quart pan.
5. Place over medium heat and add garlic and ginger; stir until garlic is light gold.
6. Add broth and mushrooms; bring to a boil on high heat.
7. Add tofu; cover and simmer until tofu is hot, 3 to 5 minutes.
8. Mix rice vinegar, soy sauce, and cornstarch until smooth; stir into soup.
9. Cook, stirring, until soup boils.
10. Add white pepper and chili oil to taste.
11. Stir in onions.

mushrooms, vegetable oil, ginger, chicken broth, tofu, rice vinegar, soy sauce, cornstarch, scallions

Taken from recipeland.com/recipe/v/hot-sour-tofu-soup-46542 (may not work)