INGREDIENTS

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  (you'll 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.
Sunset Magazine, 4/89.  Posted by Stephen Ceideberg; February 10 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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