Ingredients
2 cups low-sodium vegetable broth
1 cup water
8 oz extra-firm tofu
8 oz Shiitake mushrooms
4 oz bamboo shoots (optional)
3 Tbs low-sodium soy sauce (or Tamari if you’re gluten-free)
3 Tbs rice vinegar
1 Tbs hoisin sauce
½ tsp Huy Fong Chili Garlic Sauce (optional but good)
⅛ tsp white pepper
3 Tbs cornstarch
3 Tbs water
Instructions
Drain the tofu and wrap it in towels. Cover it with something heavy and allow to press for 5-10 minutes. Then cut into ¾” cubes.
Rinse and de-stem mushrooms, then slice into strips. Set aside.
Bring 2 cups of 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.