I made this soup last night to rave reviews! Here are some adjustments I made.→[More:]

I used 2t white pepper rather than 2T. But then I added a little. As it cooks, it seems to lose heat, but 2T would have blown family away.

I also sauteed the ginger and garlic, along with some carrots, bell pepper and tofu, then added the mushroom water and stock.

Did not add enough corn starch to have a LOT of thickening, but it was good none-the-less.

Anyway, there have been many incidences of failed Asian food experiments in my kitchen but this was a good one.

I recommend it. Thanks pups!