Instructions: Soak mushrooms in hot water to cover until soft, about 20 minutes.

Drain; cut off tough stems and discard. Cut caps into thin strips; set aside.

Pour oil into a 4- to 5-quart pan. Place over medium heat and add garlic and ginger; stir until garlic is light gold. Add broth and mushrooms; bring to a boil on high heat. Add tofu; cover and simmer until tofu is hot, 3 to 5 minutes. Mix rice vinegar, soy sauce, and cornstarch until smooth; stir into soup. Cook, stirring, until soup boils. Add white pepper and chili oil to taste. Stir in onions. Pour into a tureen. offer noodles and peas to add to taste.

Makes 6 servings.

CRISP NOODLES:
Pour about 1 inch salad oil into a 2 1/2- to 3-quart pan. Heat oil to 350F. Add a handful of fresh Chinese noodles or fresh taglierini (youll need 3 oz. total) to oil; fry, turning, until crisp and golden, about 1 minute. Lift out; drain on paper towels. Repeat to fry remaining noodles. Serve, or let cool and store airtight for up to 5 days.

Makes 3
cups. Or omit this step and use 1 can (5 oz.) chow mein noodles.

CRISP-CREAMY PEAS:
Rinse and drain 1 can (16 oz.) black-eyed peas. Spread out on a double layer of paper towels and pat dry. Place beans in a 10- by 15- inch baking pan. Add 1 tablespoon salad oil and mix to coat beans. Bake in a 400F oven until beans are lightly browned and crisp on outside, about 15 minutes; stir occasionally. Serve hot or warm.

Makes 1 cup.

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