Tofu Soup

INGREDIENTS:1 cup dried whole shiitake mushrooms
1 clove garlic, minced
1 cup chopped red onion
1 Tbsp. soy oil
32 oz. chicken broth
12 oz. silken tofu, cubed
1 Tbsp. soy sauce or fish sauce
2 Tbsp. sliced green onion tops DIRECTIONS:Soak dried mushrooms in boiling water 1 hour or overnight. In a large saucepan, cook onion and garlic in hot oil until tender. Add broth, tofu and soy sauce. Bring to boiling, reduce heat and simmer 5 minutes. Serve sprinkled with green onion. SERVINGS:4 to 6 servingsFrom:Chef Mich'l Foley, Printer’s Row, Chicago