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Soup & Stew
Asian
8 - 10 servings
20 minutes
1 hour 10 minutes
1/2 ounce Dried Wood Ear Mushrooms
1 ounce Dried Shiitake Mushrooms
2 tablespoons oil
1 tablespoon ginger root, peeled and freshly grated
1 1/2 teaspoons red chile paste
1/2 cup bamboo shoots, julienned
1/4 cup soy sauce
1/4 cup rice vinegar
1 teaspoon salt
1 teaspoon ground white pepper
1 pinch sugar
8 cups chicken broth
12 ounces firm tofu, drained and cut into 1/2 inch cubes
3 tablespoons cornstarch
1/4 cup water
Organic green onions, chopped
Soak mushrooms in boiling water for 30 minutes.
Drain, cut out any hard stems or centers. Julienne mushrooms.
Heat oil in small stock pot over medium heat.
Add ginger, chile paste, mushrooms and bamboo shoots, cook for 1 minute to infuse flavor.
Combine soy sauce, vinegar, salt, pepper and sugar in small bowl.
Pour into mushroom mixture and stir well.
Add chicken broth and bring to a boil over high heat.
Turn heat down and simmer 10 minutes.
Add tofu cubes, bring back to a boil.
Dissolve cornstarch in water, mix into the soup and continue to simmer until soup thickens slightly.
Serve garnished with green onions.
