Bamboo sprouts, Shiitakes & tofu sweet & sour soup
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Bamboo sprouts, Shiitakes & tofu sweet & sour soup
Photo credit: Dana Dorobantu

Bamboo sprouts, Shiitakes & tofu sweet & sour soup

Bamboo sprouts, Shiitakes & tofu sweet & sour soup
Photo credit: Dana Dorobantu
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This asian cuisine classic is flavourful and hearty. The shiitakes add just the right amount of punch to it, it’s delicious !

  • Serves4
  • Prep time15 mins
  • Cook time1 hour 10 mins
  • Timeout30 mins
  • FreezingFreezes well

Ingredients

Broth
  • 6 cups of beef broth
  • 2 packs (14 g each) of dried and chopped shiitakes
  • 1/4 cup of rice vinegar
  • 1 teaspoon of Sambal Oelek (or of Sriracha sauce)
  • 1 teaspoon of sesame oil
  • Salt & pepper, as preferred
  • 3 tablespoons of cornstarch, diluted into 3 tbsps of cold water
Topping
  • 1/2 bloc (454 g) of semi-firm tofu, diced
  • 1 box (199 ml) of bamboo sprouts, rinsed and strained
  • 2 cups of baby spinach (or of Bok Choy leaves)
  • 1/4 cup of green onions, minced on an angle

Steps

  1. Combine all the broth ingredients in a pot, apart from the cornstarch. Bring to a boil and reduce heat then simmer for an hour.
  2. Bring to a boil again, then add the diluted cornstarch in, whisk it all together. Stir until the soup thickens, then turn off the heat while leaving the pot on the stove.
  3. Add all the topping ingredients and let them warm up for 5 to 10 minutes. Serve.

Tips & tricks

Can be frozen. Keeps for 5 days in the fridge or 6 months in the freezer.

Recipe published on August 19, 2018