1/4 – 1/2cupmushrooms of your choicewood ear, shitake, king, shimeji (beech)
1quartchicken broth
4green onionstrimmed and slicedor 1 sliced shallot
1/4 – 1/2 cuprice vinegarI used brown rice vinegar
3 tablespoonssoy sauce
1 teaspoonsugar
severalgrindsblack pepper
pinchof salt
1 teaspoonsesame oil
8ouncessoft or silken tofucut into 1/2 inch cubes
small handfulwashed baby lettuce
1nestbean threadsprepared according to package directions
Sriracha, sambal oelek, or Spicy Chile Crispto taste
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.