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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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The Vegetarian Kitchen Table Cookbook Ingredients:
3 cups vegetable stock |
2 tablespoons soy sauce |
1 lb firm tofu, cut in strips |
1/2 cup thinly sliced bamboo shoot |
2/3 cup sliced shiitake mushroom caps |
1 tablespoon rice vinegar |
sambal oelek |
2 tablespoons tapioca starch |
2 tablespoons cold water |
Directions:
1. In a saucepan, bring stock to a boil. Add soy sauce, tofu, bamboo shoots and mushrooms.
2. Reduce heat and simmer until mushrooms are tender, about 5 minutes.
3. Add rice vinegar and sambal oelek to taste. In a small bowl, combine tapioca starch and cold water.
4. Stir into soup. Cook, stirring, until slightly thickened and clear, about 2 minutes.
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