Preparation / Directions:
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.
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