Instructions: For the vegetable stock, in a large saucepan, combine carrots, celery, onions, leek, and garlic with 9 cups water, and bring to a boil. Reduce to a simmer, and cook 25 minutes. Strain stock through a fine sieve, and cool. It will store for up to one week in the refrigerator or for one month in the freezer. (

Makes about 7 cups)

For the wonton curls, place rack in center of oven. Heat oven to 350 degrees. Line baking sheet with a Silpat mat (a French nonstick baking mat), and set aside. Wrap strips around the handle of a wooden spoon to form a corkscrew shape. Slip out spoon, place curls on baking sheet, and bake until crisp, about 10 minutes. (Makes 20 curls)

In a medium saucepan, combine vegetable stock, cabbage, shiitake mushrooms, carrots, bamboo shoots, tamari sauce, and ginger. Bring to a boil, reduce heat to low, and add tofu. Simmer for 15 minutes. Stir in vinegar and cayenne to taste.

Combine cornstarch and 3 tablespoons water in a small bowl to make a paste. Stir into soup, and heat gently until soup thickens, about 5 minutes.

Ladle soup into bowls, and garnish with sliced green onions and wonton curls, if desired.

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