- Rating:
- Servings:
- 3 - 4
- Difficulty:
- Total Time:
- Recipe By:
- Curtis Aikens
Ingredients
- 3 cups Vegetable Stock
- 1/2 pounds 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 Eggs beaten
- Salt and Fresh Ground Black Pepper to taste
Directions
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.
