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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