- 3 cups vegetable broth
- 1/2 cup bamboo shoots
- 3 shitake mushrooms
- 3-4 wood ear/ tree ear mushrooms
- 100 gr medium or firm tofu (we used firm fried tofu, you can use any type you prefer)
- 5-6 mushrooms of your choice (cremini, portobello, button)
- 1/3 cup dry corn starch stick noodles (if available)
- 3/4 tsp fresh ground pepper (white pepper is more authentic but you can use black if white is not available)
- 1/2 tsp chili pepper flakes (optional)
- 1 tsp unbleached sugar or other sweetener like date sugar, or maple syrup
- 1 1/2 tbsp low sodium soy sauce
- 2 tbsp vinegar of your choice (we used 1 tbsp rice vinegar + 1 tbsp balsamic vinegar because we like the flavor combination, but feel free to use your favorite type of vinegar)
- 1 ½ tbsp thickening starch + 2 tbsp water (tapioca, cornstarch, potato starch)
- 1 tsp toasted sesame seeds salt to taste depending on how much sodium is in the broth
- Soak shitake and wood ear (or other mix of) mushrooms in hot water for 10 minutes and drain.
- Soak corn starch sticks in hot water for 10 minutes and drain.
- Slice all the mushrooms into thin pieces.
- Julienne tofu and bamboo shoots.
- In a pot on medium high heat, sauté mushrooms in veg. broth for 4-5 mins. Add soy sauce, sweetener, vinegar and ground pepper and mix.
- Pour in vegetable stock and add tofu, bamboo shoots and noodles.
- Once soup has come to a boil, slowly add starch mixture until soup thickens to desired consistency.
- Remove from heat and stir in sesame seeds.
- Garnish with green onions and cilantro.
Modified to eliminate oil.
From The Kale Sandwich Show
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