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Summery Hot-And-Sour Soup


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1 tablespoon vegetable oil

1 tablespoon minced fresh ginger

1 large garlic clove, mince

1 small red bell pepper, cut into 1-inch dice

6 cups vegetable stock, preferably homemade

4 dried shiitake mushrooms

1 cup small cauliflower florets

1 zucchini, cut into 1-inch cubes

Jamaican Jardinière pickles

2 teaspoons tomato paste

10 cherry tomatoes, halved

3 tablespoons soy sauce

1 tablespoon cornstarch dissolved in 3 tablespoons water

1/2 pound firm tofu, cut into 1-inch cubes

Salt and freshly ground pepper

Asian sesame oil and cilantro leaves, for garnish

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