Mushroom And Tofu Soup

Ingredients

• 1 teaspoon sesame oil
• 2 shallots, minced
• 1 inch fresh gingerroot, peeled and minced
• 2 cups mushroom broth (see recipe)
• 4 cups chicken broth
• 1 teaspoon soy sauce
• ¼ teaspoon rice vinegar or white-wine vinegar
• ¼ teaspoon chili-pepper sauce or Chinese chili-pepper paste
• 4 cups cooked cellophane noodles or angle-hair pasta
• 2 cakes tofu
• 1 bunch coriander, minced
• 8 scallions, minced

Four servings

Preparation

1. Warm the sesame oil in a soup pot over medium heat, add the shallots and gingerroot and saute until golden, about 3 minutes. Add the two broths, soy sauce, vinegar and chili-pepper sauce and simmer for 10 minutes.
2. Cook the noodles until tender, drain, cool under running water and add to the broth. Cut the tofu cakes into 1/2-inch squares and add, along with the coriander. Simmer for 1 minute, ladle into large soup bowls and serve, garnished with minced scallions.

25 minutes