from The Vegan Slow Cooker by Kathy Hester Kathy's note: It's hard to find vegan soups at Chinese takeouts in most areas. This is the perfect cold and flu season soup. It clears those sinuses right up! You can adjust the amount of spice until it's just right for you.
8fresh shiitake mushroomsstems removed and caps sliced
18-ounce canbamboo shoots, drained and jullienned(225g)
115-ounce packagefirm or silken tofu, cubed(420g)
2tablespoonsgrated fresh ginger, divided(16g)
2tablespoonsvegan chicken-flavored bouillon(16g)
2tablespoonssoy sauce (or tamari, for gluten-free)(30ml)
1teaspoonsesame oilplus extra for drizzling (Susan's note: I didn't need the extra)
2tablespoonsrice wine vinegar or apple cider vinegar(30ml)
1 1/2cupsfresh or frozen peas(225g)
The Night Before: Store the cut-up mushrooms, bamboo shoots, garlic, and tofu in an airtight container in the fridge. Store the prepared ginger in another airtight container in the fridge.
In the Morning: Combine the mushrooms, bamboo, shoots, garlic, tofu, 1 tablespoon (8g) of the ginger, water, bouillon, soy sauce, sesame oil, chili paste, and vinegar in the slow cooker. Cook on low for 8 hours.
A few minutes before serving, add the peas and the remaining 1 tablespoon (8g) ginger and stir to combine. Taste the broth and add more vinegar or chili if needed. Drizzle a few drops of sesame oil on top of each serving. If you like it milder and your friends like it hot, serve the chili paste on the side.