Mushroom Ginger and Noodle Soup

Vegetable oil
1 cup sliced fresh mushrooms
3-4 cups vegetable stock (can substitute with water that has some more soy sauce or vegetarian mushroom sauce in it)
1/2 package fried tofu, cut into strips (or ˝ package of tofu cubed and browned in some oil)
4 dried shitake mushrooms (soaked in hot water for a few minutes to make them soft then slice thinly)
Cooked noodles
2 tablespoons vegetable oil
2/3 cup fresh bean sprouts
1/2 cup chopped celery
1 teaspoon ginger, chopped
Soy sauce
Pepper

Sauté the ginger, mushrooms and celery in oil for a few minutes. Add stock and bring to a boil. Simmer for a few minutes then add soy sauce, pepper, tofu and bean sprouts and simmer for 1 or 2 minutes longer.

Pour into bowls over noodles.