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Soup & Stew
Asian
4 - 6 servings
15 minutes
30 minutes
3 cups vegetable stock
1/2 pound mushrooms (any fresh variety) washed and diced
3 tablespoons cider vinegar
1 tablespoon soy sauce
1/2 teaspoon cayenne pepper
2 tablespoons cornstarch paste
1 tablespoons water
1/2 cup bamboo shoots, sliced, julienned
1/2 pound organic tofu (firm) cut into 1/2 inch pieces
1 large egg, beaten
Salt and fresh ground black pepper to taste
In a medium pot, bring the vegetable stock to a boil and add the mushrooms, vinegar, soy sauce, and cayenne.
In a small bowl, combine the cornstarch with the water and pour the paste into the stock.
Add the bamboo shoots, tofu, and egg and continue cooking until ingredients are tender and mixture is thickened.
Season with salt and pepper to taste, and serve.
