Oriental Mushroom Soup

2 cup (15 oz. each) chicken or vegetable broth
4 tsp. soy sauce or to taste
3 1/2 tsp. rice vinegar
1 T. chopped garlic
1/2 tsp. powdered ginger
1 can (4 oz.) sliced mushrooms drained
1/2 pkg. (7 oz.) tofu, firm or extra firm, drained and cut in 1/4 inch
cubes
1/4 tsp. white pepper or to taste
2/3 cup chopped green onion

In a 3 quart saucepan, add all ingredients except onions. Cover and heat
over medium heat, stirring periodically for 5 min. or until heated
through.
Add green onions and heat for 1 min. longer

Serves 4

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