Ingredients
- 6 cups vegetable stock (or chicken stock)
- 1-ounce shiitake mushrooms, thinly sliced
- 4 ounces cremini mushrooms (or button), thinly sliced
- 1 (8-ounce) can bamboo shoots, drained and thinly sliced
- 8 ounces firm tofu, drained and sliced into ¼-inch strips
- 1 clove garlic, grated
- 1½ teaspoon ginger, grated
- ¼ cup rice vinegar
- 1 tablespoon sriracha
- 5 tablespoons soy sauce
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- 2 eggs, lightly beaten
- 2 teaspoons toasted sesame seed oil
- 1 teaspoon white pepper (or black pepper)
- 4 green onions, sliced
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