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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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My daughter gave me the recipe, which she received from a Weight Watcher co-worker. Ingredients:
4 cups chicken broth |
2 cups sliced shiitake mushrooms |
9 ounces firm tofu, diced (about 1 cup) |
1/3 cup sliced bamboo shoot |
2 tablespoons rice vinegar |
1 tablespoon soy sauce |
2 tablespoons asian chili sauce (or to taste) or 2 tablespoons chili paste (or to taste) |
1 tablespoon cornstarch, dissolved in 2 tbsp water |
2 medium scallions, sliced |
Directions:
1. In a soup pot, stir together broth, mushrooms, tofu, bamboo shoots, vinegar, soy sauce and hot sauce/chili paste.
2. Bring to a simmer and cook 5 minute.
3. Stir in dissolved cornstarch and simmer for 2 more minutes.
4. Serve sprinkled with sliced scallion.
5. Yields about 1 cup per serving.
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