Vegan Hot and Sour Soup

This recipe can be easily doubled...and it should, because it's great to keep some in the freezer just in case you need it!

1/2 cup shiitakes (if dried, soak in boiling water for 20 minutes. These are best!) You can also use fresh shitakes or, if you prefer, another type of mushroom or a mix.
1/2 can bamboo shoots - Buy pre-sliced bamboo shoots to save yourself the extra work! (You can freeze remainder in a ziplock bag for the next batch.)
2 tbsp peanut oil
3 garlic cloves, minced
1 -2 tbsp fresh ginger root, peeled and minced
4 - 8 oz extra firm tofu, pressed and cut into small, thin strips (how much you want is up to you)
6 cups vegetable stock (I use organic, available in most markets)
3 tbsp organic tamari (I use low sodium)
3 tbsp rice vinegar
1/2 tsp sugar
2 tsp chili paste
2 tsp organic corn starch mixed in 4 tsp. water (do not mix until ready to use!)
1 tbsp sesame oil
4 chopped scallions
1 tbsp dried cilantro, or chopped fresh cilantro to taste
salt and pepper to taste

Heat peanut oil in a large soup pot.
Add minced garlic and ginger and lightly sauté.
After one minute add stock, tamari, vinegar, sugar, chili paste and mushrooms, including mushroom liquid. (Mushrooms should be sliced thin! If using dried shitakes - preferable - squeeze remaining liquid into the soup, then cut thin mushroom strips with a kitchen scissor. Very easy method!) Bring to a slow boil, then simmer.
Add pressed tofu and bamboo shoots. Simmer.
Add corn starch and water slush down the side of pot, stir well, and cook for 5 minutes more to thicken.
Stir in salt and pepper to taste.
Ladle in bowls and top with fresh scallions and cilantro prior to serving.