Recipe - Hot And Sour Soup With Ginger

4 cup Canned lowsalt chicken
broth
1 One half ounce Dried shiitake mushrooms
5 tablespoon Rice vinegar
2 tablespoon Cornstarch
1 One half tablespoon Oriental sesame oil
3 tablespoon Minced peeled fresh ginger
1 pack (10.5oz) extrafine or firm
tofu; cut into 1/4inch
dice
1 ounce Bean thread noodles or angel
hair pasta; broken in half
1 tablespoon Soy sauce
One half teaspoon Dried crushed red pepper
1 pn Sugar

Combine broth and mushrooms in bowl. Let stand until mushrooms soften,
about 20 minutes. Remove mushroom from broth and squeeze dry over bowl with
broth; reserve broth. Discard mushroom stems; thinly slice caps. Combine
vinegar and cornstarch in small bowl; stir to blend.

Heat oil in large saucepan over high heat. Add ginger; sauté 30 seconds.
Pour in reserved broth, leaving behind any sediment. Bring to boil. Add
tofu, noodles, soy sauce, red pepper, sugar and mushrooms. Reduce heat to
mediumlow, cover and simmer 5 minutes. Add cornstarch mixture; stir until
slightly thickened, about 1 minute.

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