Ingredients

The following ingredients have 4 Servings
  • 2 cups Low Sodium Vegetable Broth
  • 1 cup Water
  • 8 oz Tofu ((extra firm))
  • 8 oz Shiitake Mushrooms
  • 4 oz Bamboo Shoots ((optional))
  • 3 Tbs Low Sodium Soy Sauce
  • 3 Tbs Rice Vinegar
  • 1 Tbs Hoisin Sauce
  • 1/2 tsp Huy Fong Chili Garlic Sauce ((or more to taste))
  • 1/8 tsp White Pepper
  • 3 Tbs Cornstarch
  • 3 Tbs Water

Instruction

  • Drain Tofu and wrap in towels.  Cover with something heavy and allow to press for 5-10 minutes.  Then cut into 3/4" cubes.
  • Rinse and de-stem mushrooms, then slice into strips.  Set aside. 
  • Bring 2 cups of Low Sodium Vegetable Broth and 1 cup of Water to a slow boil in a large soup pot.  
  • Add mushrooms, tofu, bamboo shoots, soy sauce, and hoisin.  Stir to combine.  Let simmer for 3-5 minutes.  
  • Stir in vinegar, chili sauce, and pepper.  Continue simmering for 1-2 minutes. 
  • Whisk cornstarch and water together to make a slurry then stir into soup.  It should begin to thicken immediately.  
  • Stir well and simmer until thickened.