Shiitake Mushroom Hot & Sour*

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By Aliza Green

Wednesday, February 20, 2008; 12:00 AM

Makes 2 quarts, 6 servings

Soak 1/2 cup (1/2 ounce) dried shiitake mushrooms in just-boiled water to cover until softened, about 10 minutes. Scoop out the soaked mushrooms and slice if whole, reserving their "liquor." (The liquor for the shiitakes doesn't need to be strained.) Slice the mushrooms.

Combine 2 tablespoons mushroom sauce or dark soy sauce, 1/2 cup sake (or Chinese rice wine or dry white vermouth), 1 tablespoon finely chopped ginger root, 2 crushed cloves garlic, 3 tablespoons rice wine vinegar or cider vinegar, 1 tablespoon toasted sesame oil, 1/2 teaspoon (using more or less to taste) Korean (or other) hot red pepper flakes and 3 tablespoons cornstarch in a bowl.

Combine 1 quart beef broth, the mushroom liquor and sliced mushrooms and the sauce mixture in the pot. Bring to a boil, stirring often. Add 1 cup diced firm tofu and/or 1 cup cooked white or brown rice, and/or 1 cup sliced snow peas, and 1 bunch thinly sliced scallions. Cook for 2 minutes.

* Twenty-five minutes' cooking time.