Hot & Sour Soup With Ginger - cooking recipe

Ingredients

4 cups canned low sodium chicken broth
1 1/2 ounces dried shiitake mushrooms
5 tablespoons rice vinegar
2 tablespoons cornstarch
1 1/2 tablespoons oriental sesame oil
3 tablespoons peeled minced fresh ginger
10 1/2 ounces extra firm tofu, cut into 1/4 ' dice
1 ounce cellophane rice noodles or 1 ounce angel hair pasta, broken in half
1 tablespoon soy sauce
1/2 teaspoon crushed red pepper flakes
1 pinch sugar

Preparation

Combine broth and mushrooms. let stand until mushrooms soften apprx 20 minutes.
Remove mushrooms from the broth and squeeze over the bowl with the broth.
Discard mushroom stems: thinly slice caps.
Combine vinegar & cornstarch, stir to blend,.
Heat oil in a large saucepan, add ginger, saute 30 seconds.
Pour in the reserved broth.
Bring to boil.
Add tofu, noodles, soy sauce, red chili flakes, sugar & mushrooms.
Simmer 5 minutes.
Add cornstarch mixture, stir until slightly thickened apprx 1 minute.