Recipe for Hot and Sour Soup with Ginger 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
4 cup Canned low-salt chicken broth
1/2 oz Dried shiitake mushrooms
5 tbl Rice vinegar
2 tbl Cornstarch
1/2 tbl Oriental sesame oil
3 tbl Minced peeled fresh ginger
1 pkt (10.5-oz) extra-fine or firm tofu, cut into 1/4-inch dice
1 oz Bean thread noodles or angel hair pasta, broken in half
1 tbl Soy sauce
1/2 tsp Dried crushed red pepper
Instructions:
Instructions: 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; saute 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 medium-low, cover and simmer 5 minutes. Add cornstarch mixture; stir until slightly thickened, about 1 minute.

4 Servings

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  ... Hot and Sour Soup with Chayote, Shrimp, and M   ::   Hot and Sour Soup with Mike and Beth   ...