Hot and sour soup -- (modified from Western Living, November 1994)

6 scallions or green onions trimmed
8 c vegetable stock
2" piece fresh ginger peeled & thinly sliced
1 tsp white peppercorns crushed
2 tsp peanut oil
¼ lb fresh shitake mushroomes thinly sliced
3 c cabbage
1 pkg firm to extra firm tofu cut into thin strips
2 tbsp cornstarch
¼ c rice-wine vinegar + more to taste
Freshly ground pepper (white) to taste

Remove green portions of scallions; thinly slice and set aside. Cut the white portions into 2" lengths.

In a large saucepan, combine the scallion whites, stock, ginger and peppercorns; bring to a boil over high heat. Reduce heat to medium and simmer the stock for 15 minutes. Strain through a sieve; reserve.

Rinse and dry the saucepan; add oil and heat over high heat. Add mushrooms and sauté until they start to soften, about 1 minute.

Add cabbage and sauté for 1 minute more.

Add the reserved stock and tofu; simmer for 5 minutes. Reduce the heat to low.

In a small bowl, dissolve cornstarch in the vinegar. Add to the soup and stir until thickened. Remove the soup from the heat. Tates and adjust seasonings with white pepper and vinegar. Ladle the soup into bowls; garnish with reserved scallion greens.

Makes about 9 cups; serves 6.

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