MUSHROOM HOT AND SOUR SOUP - Wedge Community Co-ops

Ingredients

• 16 ounces shitake mushrooms, sliced
• 2 cups chopped bok choy or cabbage
• 2 quarts mushroom or vegetable broth
• 2 Tablespoons soy sauce
• 2 Tablespoons grated fresh ginger
• 1 jalapeno pepper, seeds removed and thinly sliced
• 2-4 Tablespoons rice vinegar
• 1 teaspoon sesame oil
• ¼ cup thinly sliced scallions
• 8 ounces firm tofu, cut into ½ inch cubes