Hot and Sour soup with cabbage: Bring 8 cups chicken stock to boil with 2 tablespoons each minced garlic and ginger. Add 8 ounces sliced shiitakes and shredded Napa cabbage (5 cups); cook until softened, 5 minutes. Add 3 tablespoons soy sauce, 1/4 cup rice vinegar, 1 cup tofu cubes and black pepper. Cook 3 or 4 minutes. Garnish: Cilantro, scallions.