Ingredients
- 1 1/2 quarts low sodium store-bought or homemade chicken or vegetable stock
- 4 dried shiitake mushrooms (see note above)
- 6 dried wood ear mushrooms (see note above)
- 4 to 6 ounces canned bamboo shoots, cut into thin slices
- One 1-inch piece of ginger
- A small block of firm silken tofu, about 5 ounces, cut into 1/2 inch cubes
- 2 teaspoons soy sauce, or more to taste
- 2 tablespoons Shaoxing rice wine
- 5 tablespoons cornstarch mixed with 1/4 cup water
- 3 to 4 tablespoons Chinkiang vinegar or 2 to 3 tablespoons red vinegar (see note above)
- 1/2 teaspoon ground white pepper or more to taste
- Chopped cilantro or green onion
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