Our tasty meat-free, Oriental-style tofu broth with exotic mushrooms, red chillies and marinated tofu is perfect for veggies who like their food hot.
- 5g dried porcini mushrooms
- 50g fresh Shiitake mushrooms
- 1.2l vegetable stock
- 225g tinned bamboo shoots, drained and shredded
- 225g ready marinated tofu, cut into thin strips
- 2 small red chillies, finely chopped
- 3tbsp white wine vinegar
- 2tbsp shoyu
- 1tbsp cornflour
- 4tbsp water
- 2tsp toasted sesame oil
- 2 spring onions, shredded
Soak the dried porcini in hot water for 15 mins. Drain and strain liquid through muslin or kitchen paper and reserve. Wash and slice the porcini.
Remove and discard the stalks of the Shiitake mushrooms. Slice the remaining cups.
In a saucepan mix the reserved mushroom liquid with the stock, add the sliced porcini and shiitake and bring to the boil. Simmer for 10 mins.
Add bamboo shoots, tofu and chillies and simmer for further 5 mins. Add the vinegar and shoyu.
Mix the cornflour with a little water into a paste, add to soup stirring all the time, simmer until slightly thickened.
Remove from heat, season with the sesame oil and garnish with shredded spring onion.
Top tip: Add in a squeeze of lime juice for extra flavour and that authentic, Oriental hot-and-sour kick!