Ingredients
1 14-ounce packages firm or extra firm tofu, drained and pressed, sliced into ½ inch cubes
¼ cup soy sauce
3 tablespoons corn starch
1 teaspoons toasted sesame oil
8 cups vegetable broth
1 16-ounce cans bamboo shoots, drained and cut into matchsticks
¼ pound fresh shiitake mushrooms, stemmed and sliced ¼ inch thick
½ cup Chinese black vinegar (we use Kong Yen brand)
3 teaspoons chili oil (we use Dynasty Hot Chili Oil)
1 teaspoons ground white pepper
3 scallions, sliced thin
Directions
Place corn starch, soy sauce, and toasted sesame oil in mixing bowl and whisk until there are no clumps. Add tofu to bowl, toss to coat and let marinate at least 10 minutes.
Bring broth to a boil in a large pot over medium-high heat. Reduce heat to medium-low, add bamboo shoots and mushrooms, and simmer until mushrooms are tender, about 5 minutes. Add tofu to the pot and continue to simmer. Cook, stirring frequently until the corn starch turns glossy and the soup thickens. Stir in vinegar, chili oil, and pepper.
Serve with scallions as garnish.
Serves 6 as an entrée.
Notes
Adapted and veganized by my wonderful husband Laurence from America’s Test Kitchen recipe. This is my favorite soup!
