Tofu Hot and Sour Soup

Red pepper sauce and rice vinegar are the
"hot and sour" in this veggie and tofu soup.

Ingredients:
6 dried black mushrooms
1 medium carrot, shredded (2/3 cup)
3 medium green onions, diagonally sliced
1 cup chopped bok choy stems and leaves
6 cups chicken broth or vegetable broth
1/3 cup rice vinegar
1 tablespoon soy sauce
1 tablespoon dry sherry
1 teaspoon finely chopped gingerroot
1 to 2 teaspoons red pepper sauce
1/4 teaspoon white pepper
1/4 teaspoon sesame oil
1 package (10 1/2 oz) extra-firm lite tofu,
drained, cut into 2 1/2x1/4-inch strips

Directions:
Soak mushrooms in hot water about 20 minutes or until soft.
Drain; rinse with warm water and drain again.
Remove and discard stems; cut caps into thin strips.
In 4-quart Dutch oven, heat mushrooms
and remaining ingredients except tofu to boiling.
Reduce heat; cover and simmer 5 minutes.
Stir in tofu. Cover; simmer 3 to 5 minutes
or until thoroughly heated.