| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings | 2-4 people |
Ingredients
- 2 tablespoons neutral oil I used safflower
- 2" piece fresh ginger
- 2 cloves peeled garlic
- 1/2" piece fresh tumeric or 1 teaspoon powder
- 1/4 - 1/2 cup mushrooms of your choice wood ear, shitake, king, shimeji (beech)
- 1 quart chicken broth
- 4 green onions trimmed and sliced or 1 sliced shallot
- 1/4 - 1/2 cup rice vinegar I used brown rice vinegar
- 3 tablespoons soy sauce
- 1 teaspoon sugar
- several grinds black pepper
- pinch of salt
- 1 teaspoon sesame oil
- 8 ounces soft or silken tofu cut into 1/2 inch cubes
- small handful washed baby lettuce
- 1 nest bean threads prepared according to package directions
- Sriracha, sambal oelek, or Spicy Chile Crisp to taste
Ingredients
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Instructions
- Put the oil in a small saucepan. Sauté the ginger, garlic, tumeric and mushrooms in the oil until you smell the aromatics and the mushrooms and shallot if you're using soften.
- Add the chicken broth and green onions to the pot and bring to a simmer.
- Add the vinegar, soy sauce, sugar, salt, black pepper. sesame oil and tofu. Bring to a simmer. Add the chile product of your choice to reach a desired level of heat. Add the baby lettuce. Let simmer for a few minutes to bring the flavors together.
- Taste for balance adding more vinegar, soy and chile to suit your taste if necessary.
- To serve, add the cooked bean threads to either individual bowls or a large serving bowl. Pour the hot soup over. Serve.
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