Recipe from Sweet Lorraine’s Café and Bar, Southfield & Livonia, MI
- 2 tablespoons canola oil
- 8 ounces fresh shiitake mushrooms
- ½ ounce fresh ginger, finely grated
- ½ ounce fresh garlic, finely minced
- ¼ cup tamari soy sauce
- ¼ cup rice vinegar
- 8 cups organic vegetable stock
- 2 tablespoons cornstarch
- 2 tablespoon cold water
- 10 ounces firm tofu, diced into ½-inch cubes
- 1 tablespoon sesame oil
- 1 whole large organic egg, lightly beaten
Garnish options
- 2 cups diced fresh tomatoes
- 4 teaspoon fresh cilantro, chopped
- 4 teaspoons fresh mint, julienned
- 4 teaspoons fresh basil, julienned
- ½ cup sugar snap or snow pea pods, julienned
- Sesame oil to drizzle
- Fresh lime quarters
Directions
Heat canola oil in a 6 quart stock pot over medium heat; add mushrooms. Cook until mushrooms release their liquid then add ginger and garlic; cook another minute. Add tamari, vinegar and stock and bring to a boil. Combine cornstarch and water in a separate small bowl and whisk in to boiling stock. Reduce heat to low and simmer for 30 minutes. Add tofu and sesame oil. Stir in beaten egg and cook an additional minute. Remove from heat and ladle into bowls. Top with desired garnishes.
Yield: 8 cups
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