Mushroom Ginger and Noodle Soup

4 dried shitake mushrooms (soaked in hot water for a few minutes to make them soft then slice thinly)
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)
cooked noodles
2 Tbs vegetable oil
2/3 cup fresh bean sprouts
1/2 pkg fried tofu cut into strips (or 1 pkg of tofu cubed and browned in some oil)
1 cup chopped celery
1 tsp ginger, chopped
soy sauce
pepper

Sautee 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.