I KNOW it's summer - but it was cool the week of the hurricane and I was craving soup.... I mentioned this recipe to my neighbor thinking I had posted it already - and noticed I had not - so, here it is. No eggs keeps in vegan. Add the eggs if you way to just go vegetarian.... Here's how I make it.
14 oz tofu (this time I had the cubed tofu - so I used it for this recipe... perfect bite sized pieces..)
1 3/4 c water
1 oz dried shiitake mushrooms (I buy mine in bulk - dried SLICED mushrooms and break them up into smaller pieces for the soup)
4 c veggie broth
1/4 c white vinegar
2 T soy sauce (I use Braggs instead)
1tsp chopped ginger
3/4 tsp white pepper (yes white - not black...)
2 tsp sugar
1-2 cloves minced garlic (use 2 if they are smaller or one large clove)
2 1/2 T cornstarch
1/2 c canned bamboo shoots
1/2 c green onions
1. If using a block of tofu - drain and chop into bite sized pieces. I prefer to fry mine in a pan sprayed with olive oil until they are golden brown. It is usually not fried first - its just how I prefer it
2. Boil 1 1/2c water. Add the mushrooms and let stand about 30 minutes
3. Put next 6 ingredients into a pan and bring to a boil. Simmer for 10 minutes.
4. Drain mushrooms and add to pan.
5. Combine 1/4 c water and the cornstarch. Mix well.
6. Add mixture, tofu and bamboo shoots to soup.
7. Served topped with crispy chow main or rice noodles and green onions.
NOTE: This last time I substituted a can of bean sprouts for the bamboo shoots. Totally yum.
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