About this recipe

Ingredients

• 🍄 100 g shiitake mushrooms, sliced (1 cup)
• 🧈 200 g firm tofu, cut into strips (7 oz) soy
• 🧅 50 g bamboo shoots, julienned (½ cup)
• 🧄 2 garlic cloves, minced
• 🫚 5 g fresh ginger, grated (1 tsp)
• 🫙 30 ml soy sauce (2 tbsp) glutensoy
• 🍚 15 ml rice vinegar (1 tbsp)
• 🌶️ ½ tsp chili oil or chili flakes
• 🌾 10 g cornstarch (1 tbsp)
• 💧 750 ml vegetable broth (3 cups)
• 🧂 Salt and white pepper to taste
• 🌿 4 g chopped scallions (1 tbsp, optional, for garnish)

Preparation

• 1 In a pot, heat a splash of oil. Add garlic and ginger, sauté for 30 seconds.
• 2 Add mushrooms, bamboo shoots, and tofu. Stir gently.
• 3 Pour in broth, soy sauce, and vinegar. Simmer for 5 minutes.
• 4 Stir cornstarch into 2 tbsp water. Add to the soup while stirring until thickened.
• 5 Add chili oil and season with salt and white pepper to taste.
• 6 Serve hot, garnished with scallions.

Timing details

Nutrition

Estimated values per serving.

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