| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 4 | c | Canned low-salt chicken broth |
| 1 1/2 | oz | Dried shiitake mushrooms |
| 5 | tb | Rice vinegar |
| 2 | tb | Cornstarch |
| 1 1/2 | tb | Oriental sesame oil |
| 3 | tb | Minced peeled fresh ginger |
| 1 | pk | (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 | tb | Soy sauce |
| 1/2 | ts | Dried crushed red pepper |
| 1 | pn | Sugar |
| 4 | Servings |
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; sauté 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. Bon Appétit April 1994 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 25, 1998
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