Ingredients

Servings: 4
Total Time: 45 minutes

• 1 – 10 oz bag dried shiitake mushrooms
• 6 cups vegetable broth
• 2 cloves garlic, minced
• 2 tsp ginger, minced
• 1 – 8 oz can bamboo shoots, julienned
• 3 tbsp soy sauce
• ¼ cup apple cider vinegar
• 2-4 tbsp hot sauce
• Salt and pepper to taste
• 3 tbsp cornstarch
• 3 tbsp cold water
• 2 green onions sliced
• 2 tsp sesame oil, extra for drizzling on soup
• 1/3 block tofu, diced (optional)

Instructions

1. Soak shiitake mushrooms in water for 6 hours or overnight.  Keep the water they soak in.
2. Add vegetable stock, garlic, ginger, soy sauce, vinegar and hot sauce to pot.
3. Drain mushroom liquid into pot, without putting mushrooms into the pot. Bring liquid to a boil and reduce heat to a simmer.
4. Remove stems from shiitake mushroom caps and discard hard ends of stems. Slice mushrooms and add to pot. Let simmer 20-30 minutes.
5. Add salt and pepper to taste. Adjust spice and acidity. Add more vinegar or hot sauce if needed. Add a little sweetener if too spicy or sour.
6. In a separate bowl mix together cornstarch and water.
7. Add cornstarch to hot soup. Stir over medium heat until slightly thickened.
8. Add green onions and sesame oil.
9. Cook for 5 minutes.
10. Serve and drizzle extra sesame oil on top if desired.

Notes:  Add seasonal veggies as you wish – snow peas & bean sprouts in spring, julienned carrots in the fall.  Let your imagination, and your tummy, guide you!

Enjoy!