Introduction

Whip up this soup overnight for a great, low-cal lunch the next day! You can adjust the spice level to suit your tastes. Don't have any vegetable broth on hand? You can substitute vegetable boullion cubes and the same amount of water for which the recipe calls.

Whip up this soup overnight for a great, low-cal lunch the next day! You can adjust the spice level to suit your tastes. Don't have any vegetable broth on hand? You can substitute vegetable boullion cubes and the same amount of water for which the recipe calls.

Minutes to Prepare: 30 Minutes to Cook: 360 Number of Servings: 10

Ingredients

1 c. Tofu, firm, cubed

1c. Cloud ear or shittake mushrooms

12 oz Bamboo shoots, sliced into strips

7.5 c. Vegetable broth

.25 c. Rice vinegar

.25 c. Soy sauce

2 tbsp Ginger root, peeled and minced

4 cloves Garlic, minced

2-4 tsp Asian Chili sauce, or to taste

salt and pepper to taste

Directions

Soak dried mushrooms in 3.5 cups hot water for 20 minutes to soften them.



Note: If using boullion cubes instead of broth, heat 4 cups of water in your crock pot on high. Add 7 boullion cubes.



Mince the ginger and garlic and throw in the crock pot (stir boullion cubes to dissolve them if that's what you used). If you're using liquid vegetable broth, add it to the pot now.



Cube the tofu and cut bamboo shoots into strips (if you didn't buy them that way). Add these to the crock pot, along with the vinegar, soy sauce, and chili sauce.



Remove mushrooms from water. If using boullion cube method, add this water to crock pot. If not, save or discard water as you wish.



Slice the mushrooms into long, thin strips and add them to the pot. Add salt and pepper to taste. Turn crock pot to low and simmer for 6-8 hours.



Yields 10 1-cup servings.





Number of Servings: 10



Recipe submitted by SparkPeople user SANOURRA.



