Serving Size: 6
6 cups gluten free chicken or vegetable stock
2 tablespoons gluten free soy sauce or tamari
2 teaspoons hot sesame oil
1 teaspoon kosher or fine sea salt
½ teaspoon black or white pepper
2 carrots, peeled and cut into matchsticks
8 ounces shiitake mushrooms, stems removed, wiped clean with a damp cloth, and sliced
1 (8-ounce) can sliced bamboo shoots, drained
1 (7-ounce) package Explore Asian Organic Adzuki Bean Spaghetti
1 (14-ounce) package firm tofu, cut into ½-inch pieces and patted dry
6 tablespoons rice vinegar
3 tablespoons cornstarch
3 green onions, sliced
Combine the stock, soy sauce, sesame oil, salt, pepper, carrots, mushrooms, and bamboo shoots in a large saucepan and bring to a boil. Reduce heat and let simmer for 5 minutes. Add the noodles and tofu and let simmer another 5 minutes or until the noodles and vegetables are tender.
Mix the rice vinegar and cornstarch together and add to the soup. Raise the heat and cook for 1 minute, stirring gently.
Taste the soup and add a little more vinegar or sesame oil, if desired.
Stir in the green onions and serve hot.
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