Ingredients
4
cups canned low-salt chicken broth
1
1/2 ounces dried shiitake mushrooms
1
1/2 tbsp oriental sesame oil
3
tbsp 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
1/2
tsp dried crushed red pepper
Directions
1.
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.
2.
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.
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