Bamboo Shoot Stew

5 cups of vegetable broth
3 tablespoons of soy sauce
1 tablespoon of sugar, more to taste
1 tablespoon of vegetable base or 1 vegetarian bouillon cube
2 cups of julienne bamboo shoots
1 cup of thinly sliced baby corn
1 cup of thinly sliced mushrooms of your choice
1 cup of fresh tofu sheets or skins, broken into bite-size pieces
1/2 cup of diced carrot, 1/4-inch cubes
3 tablespoons of cornstarch. or more as needed
1/4 cup of water
Freshly ground black pepper, as garnish
1/4 cup of chopped fresh cilantro leaves, as garnish
1/4 cup of chopped green onions, as garnish
Chili Vinegar as an accompaniment (The recipe is at the end.)

Place the vegetable broth in a medium saucepan and bring to the boil.

Add the soy sauce, the sugar, and the vegetable base.

Stir in the julienned bamboo shoots, the sliced baby corn, the mushrooms, the broken tofu sheets, and the carrots.

Cook for 7 to 10 minutes or until the vegetables are tender..

(If you're using any canned produce, drain the brine and cook in boiling water for 3 minutes to refresh the flavors.)

Dissolve the cornstarch in the 1/4 cup of cold water and stir the mixture into the simmering soup. Stir constantly until the mixture thickens slightly, about 5 minutes.

Adjust the flavor with more seasoning to taste.

Ladle the soup into serving bowls and sprinkle with the pepper, the cilantro, and the green onions.

Serve with the Chili Vinegar (or your favorite bottled chili sauce) on the side as a condiment.


Chili Vinegar Recipe:

3 fresh red jalapeno or serrano peppers, finely minced
1 tablespoon of finely minced garlic
1/2 teaspoon of salt
1/4 cup of white vinegar

Combine the peppers, the garlic, and the salt in a mortar. With a pestle, grind until everything is well blended.

Transfer the mixture to a bowl and stir in the vinegar.