Mushroom And Tofu Soup

• 1 teaspoon sesame oil
• 2 shallots, minced
• 1 inch fresh gingerroot, peeled and minced
• 2 cups mushroom broth (see recipe)
• 4 cups chicken broth
• 1 teaspoon soy sauce
• 1/4 teaspoon rice vinegar or white-wine vinegar
• 1/4 teaspoon chili-pepper sauce or Chinese chili-pepper paste
• 4 cups cooked cellophane noodles or angle-hair pasta
• 2 cakes tofu
• 1 bunch coriander, minced
• 8 scallions, minced

1. Warm the sesame oil in a soup pot over medium heat, add the shallots and gingerroot and saute until golden, about 3 minutes.
2. Add the two broths, soy sauce, vinegar and chili-pepper sauce and simmer for 10 minutes.
3. Cook the noodles until tender, drain, cool under running water and add to the broth.
4. Cut the tofu cakes into 1/2-inch squares and add, along with the coriander.
5. Simmer for 1 minute, ladle into large soup bowls and serve, garnished with minced scallions.

sesame oil, shallots, gingerroot, mushroom broth, chicken broth, soy sauce, rice vinegar, chilipepper sauce, noodles, cakes tofu, coriander, scallions

Taken from cooking.nytimes.com/recipes/6644 (may not work)