Hot & Sour Tofu Soup

Directions

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.