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Ingredients
4 cups Pacific Vegetable Broth - gluten free
1 (8 oz can) bamboo shoots - gluten free
2 cups water
1 tablespoon sesame oil
2 teaspoons Thai Kitchen Authentic Roasted Red Chili Paste - gluten free
2 eggs, lightly beaten
kosher salt
Simple Truth Organic Tofu - gluten free; cut into cubes
1 jalapeno pepper
2 green onions, sliced
1 tablespoon Bob's Red Mill Potato Starch - gluten free
3 tablespoons Tamari Soy Sauce - gluten free
3 tablespoons rice vinegar -gluten free
½ cup shiitake mushrooms, sliced
Instructions
- Heat sesame oil in a large saucepan and sauté bamboo shoots and mushrooms for about 3 minutes.
- Add broth, water, vinegar, chili paste, soy sauce and season with salt. Cook for few minutes then add the tofu and bring to a boil.
- Dissolve potato starch with a little water. Reduce the heat to low and add the starch stirring nicely. Add the eggs stirring slowly.
- Remove from heat and garnish with green onions and jalapeno slices. Serve
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