10 Chinese dried mushrooms, soaked in warm water to cover 30 min.
4 c. water
3 leeks, cut into strips or 2 cans bamboo shoots, drained
1 lb. bean curd (or tofu), cut into sq.
1 tbsp. fresh ginger
2 c. bean sprouts
1/2 tsp. Tabasco
2 tbsp. cider vinegar
1/4 tsp. black pepper
2 tbsp. cornstarch
2 tbsp. soy sauce
2 scallions, minced

Drain mushrooms, reserve liquid and cut into strips. In a kettle pour water and mushroom liquid. Add leeks, bean curd, ginger, bean sprouts, Tabasco, vinegar, pepper. Bring to a boil. In a cup, dilute the cornstarch with a little of the soup liquid and soy sauce. Stir in the kettle and cook for 2 minutes until soup thickens. Sprinkle with scallions and serve. (Add slices of radish, carrot or cucumber to garnish.)