- 4 cups canned low-salt chicken broth
- 1 1/2 ounces dried shiitake mushrooms
- 5 tablespoons rice vinegar
- 2 tablespoons cornstarch
- 1 1/2 tablespoons oriental sesame oil
- 3 tablespoons minced peeled fresh ginger
- 1 10.5-ounce package extra-fine or firm tofu, cut into 1/4-inch dice
- 1 ounce bean thread noodles or angel hair pasta, broken in half
- 1 tablespoon soy sauce
- 1/2 teaspoon dried crushed red pepper
- Pinch of sugar
- 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.