Ingredients:

1 tbsp. of vegetable oil

1/2 tbsp. of sesame oil

5 garlic cloves

1 tbsp. of chopped up ginger

1 cup of chopped up green onions

1/2 cup of sliced white mushrooms

1/2 cup of sliced shiitake mushrooms

1/2 cup of shoestring carrots

1/2 cup of bamboo shoots

2 qts of veggie broth (low sodium)

5 tbsp. of dark soy sauce

4 tbsp. of rice vinegar

1 tbsp. of balsamic vinegar

1 tsp of vegan chicken broth (powder)

1 tsp turmeric

2 tbsp. of mushroom powder

1 /2 tsp of ground black pepper

2 tsp of dark miso

1/2 tsp of chili oil (very spicy)

1/4 tsp of cayenne pepper

1 block of extra firm tofu sliced

4 tbsp. of corn starch diluted in 4 tbsp. of water

Directions:

1. Try using low sodium broth to balance it out. No special order to add the ingredients, just start with the oil, garlic, ginger, and green onions.

2. Bring the soup to a quick boil to fully activate the corn starch, soon after the heat can be turned off. If you don’t have bamboo shoots, use celery, broccoli stems, or anything else you might have in your fridge.

3. You can adjust the final taste to your liking. If you like a little more kick to it, add a little more vinegar and soy sauce.

4. If the final taste is somewhat flat, add some salt - this is a big pot of soup.

5. Drizzle a little bit of sesame oil and sprinkle some green onions on top before serving.

Bon Appetit!