Hot and Sour Soup with Ginger

• 4 cups chicken broth
• 1-1/2 oz. dried shiitake mushrooms
• 5 tbsp. rice vinegar
• 2 tbsp. cornstarch
• 1-1/2 tbsp. sesame oil
• 3 tbsp. fresh ginger, peeled and minced
• 10-1/2 oz. firm tofu, cut into 1/4-inch cubes
• 1 oz. bean thread noodles, broken in half
• 1 tbsp. soy sauce
• 1/2 tsp. red pepper flakes
• 1 dash sugar

1. Combine broth and mushrooms in a bowl.
2. Let stand and soften for 20 minutes.
3. Remove mushrooms from broth and squeeze dry over bowl with broth; save broth.
4. Trim off the stems and discard.
5. Slice caps thinly.
6. Combine vinegar and cornstarch in a small bowl.
7. Heat oil in a large saucepan over high heat.
8. Add ginger and saute for 30 seconds.
9. Pour in reserved broth, try not to pour in the sediment in bottom of bowl.
10. Bring to a boil.
11. Add the tofu, noodles, soy sauce, red pepper, sugar and mushrooms.
12. Reduce heat to low, cover and simmer for about 5 minutes.
13. Add cornstarch mixture; stir until slightly thickened, about 1 minute.

chicken broth, shiitake mushrooms, rice vinegar, cornstarch, sesame oil, fresh ginger, firm tofu, noodles, soy sauce, red pepper, sugar

Taken from www.foodgeeks.com/recipes/6278 (may not work)