hot and sour soup

1 cup of mushrooms
1 cup of bamboo shoots
4 teaspoons of olive oil
1/2 block of tofu thinly sliced
1 garlic clove
1 tbsp ginger minced
4 cups of vegetable broth
2 tbsp soy sauce
2 tbsp rice vinegar
1/2 tsp of sugar
1 tsp cornstarch dissolved in 2 tsp water
1 tablespoon toasted sesame oil
1 teaspoon chilli paste
4 chopped scallions
salt and pepper to taste

1. cut up mushrooms
2. cut bamboo strips in small pieces
3. heat two teaspoons of the olive oil in a skillet over medium heat. Add the tofu and cook until golden brown for about five minutes. set aside.
4. heat the remaining teaspoons of oil in a large pot. Add the garlic and ginger and cook until fragrant. Add the stock, soy sauce, vinegar, sugar, and mushroom strips. Bring to a boil over high heat and then reduce to medium heat and simmer for five minutes.
5. add the tofu and bamboo shoots and bring liquid back to a simmer. Stir in the cornstarch mixture and cook until heated through. Stir in the sesame oil, scallions, chili paste and salt and pepper to taste.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ABEATON.