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“The Vegetarian Kitchen Table Cookbook”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan, bring stock to a boil. Add soy sauce, tofu, bamboo shoots and mushrooms.
  2. Reduce heat and simmer until mushrooms are tender, about 5 minutes.
  3. Add rice vinegar and sambal oelek to taste. In a small bowl, combine tapioca starch and cold water.
  4. Stir into soup. Cook, stirring, until slightly thickened and clear, about 2 minutes.

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