Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      medium        shiitake mushrooms -- dried
   1 1/2  teaspoons     salad oil
   1      clove         garlic -- minced
   1      tablespoon    fresh ginger root -- minced
   8      cups          low sodium chicken broth
   2      ounces        linguini -- broken into 3" piece
   1      pound         tofu -- rinsed & drained
                         -- cut into 1/2" cubes
   3      tablespoons   seasoned rice vinegar
   5      teaspoons     soy sauce, low sodium
   3      tablespoons   cornstarch -- mixe with 1/4c.water
   4                    green onions -- thinly sliced
                        chili oil

Preparation:

1. Soak mushrooms in boiling water to cover until soft (about 20 minutes). Drain; cut off and discard coarse stems. Cut caps into thin strips; set aside. 2. Heat salad oil in a 4 or 5 quart pan over medium heat. Add garlic and ginger. Cook, stirring until garlic is light golden (about 2 minutes); if pan appears dry or garlic sticks to pan bottom, stir in water, 1 tablespoon at a time. add broth and mushrooms; bring to a boil over high heat. Stir in pasta; reduce heat, cover, and boil gently just until pasta is tender to bite ( 8 to 10 minutes; or according to package directions). 3. Add tofu, vinegar, and soy sauce. Stir cornstarch mixture; add to soup, stirring until smooth. Cook over medium-high heat, stirring, just until soup comes to a boil and thickens slightly. Add onions; ladle into bowls. Offer chili oil to add to taste.