1 1/2 quarts vegetable stock
15 medium-sized mushrooms, sliced thinly
10 oz. tofu, cut into small cubes
1 small can bamboo shoots
1 small can water chestnuts, halved
2 Tbsp. soy sauce
1/2 tsp. ground pepper
1-2 tsp. hot sauce or to taste
2 Tbsp. white vinegar or to taste
2 garlic cloves, chopped
5 scallions (green onions, chopped)
1/4 cup peanuts (optional)
• Heat stock to boiling.
• Add all other ingredients except scallions. Add peanuts if desired. Reheat to boiling and then immediately lower the heat to a simmer. Simmer for about 15 to 20 minutes.
• Add the scallions when the soup has about 5 minutes left to cook.
• Taste the soup and add more hot sauce, vinegar or soy sauce if desired.
Makes 4 to 6 servings