|2||tbsp||rice vinegar (or white vinegar)|
|1||small clove||garlic, finely chopped|
|tsp||hot pepper sauce (or white pepper)|
|6||sliced fresh mushrooms (or not quite a 5oz can, drained)|
|1||carrot, cut in thin strips|
|1||3 oz can||bamboo shoots, rinsed, cut in thin strips|
|4||oz||tofu, cut in |
|2||tbsp||cornstarch (or 4 tablespoons flour)|
Bring stock to a boil in a large saucepan.
Add everything except cornstarch and water.
Bring to a boil, then simmer 10 minutes.
In a small bowl, blend cornstarch and water.
Add to soup, simmering about 2 minutes or until thickened.
Vinegar and pepper sauce can be adjusted to taste. I haven't used the thickener for this that last couple of times I made it (too lazy). It is wonderfully fine without. I have also used cooked chicken cubes instead of tofu.