| Yield: 4 servings | Time: 2 hours |

Ingredients

Mushroom-ginger stock

1 tablespoon vegetable oil

1 medium-sized white onion, peeled quartered

2 medium-sized carrots, peeled and diced into large chunks

2 stalks of celery, cut into large chunks

1 2-inch knob of ginger, unpeeled and cut into large chunks

2 cloves of garlic, whole

2 pods star anise

1 teaspoon coriander seeds

½ cup dried shiitake mushrooms (or 6 ounces fresh shiitake mushrooms, stems on)

1 ½ gallons water

Soup

1 cup rice wine vinegar (or ½ cup white vinegar)

¼ cup chili-garlic sauce (you can add more or less depending on your spice preference)

3 tablespoons soy sauce  

3 tablespoons sesame oil

1 tablespoon salt

1 tablespoon ground black pepper

1 tablespoon cornstarch dissolved in 1 tablespoon cold water

8 ounces thinly sliced fresh mushrooms (shiitake, beech, portabella, whatever you prefer)

1 8-ounce can bamboo shoots, sliced into thin strips

1 8-ounce can water chestnuts, sliced into thin strips

4 cloves garlic, thinly sliced

3 tablespoons grated fresh ginger

1 8-ounce block of extra-firm tofu, cut into small cubes (about ½ inch)

For serving

1 bunch green onions, thinly sliced on an extreme bias, greens and whites

extra sesame oil

3 tablespoons toasted sesame seeds (optional)

Preparation

For the mushroom-ginger stock

Heat the oil in a large pot over medium- high heat. Add the onion, carrots, ginger, celery, and garlic. Cook on medium-high for 8-10 minutes, stirring occasionally until the vegetables are dark brown.

Add the star anise, coriander seeds, and dried mushrooms to the pot. Cook for 1 more minute to toast the spices.

Pour the water into the pot and bring to a boil, then reduce the heat to a simmer. Simmer uncovered for 90 minutes, stirring every 10 minutes or so.

After 90 minutes, use a slotted spoon to strain out the chunks of vegetables from the stock. You can leave the dried spices in. Once strained, keep the stock at a simmer on the stove.

For the soup

Add the vinegar, chili-garlic paste, soy sauce, sesame oil, salt, pepper, and cornstarch to the stock and stir.

Bring the stock to a boil and add the mushrooms, bamboo shoots, water chestnuts, ginger, garlic, and tofu. Reduce the heat to a simmer and simmer for 10 minutes.

For serving

Ladle the hot soup into bowls and top with a large pinch of the green onions, a drizzle of sesame oil, and a spoonful of toasted sesame seeds.

Zero-waste tips

• Steep ginger peels in hot water to make a refreshing ginger tea.

• If you have other vegetables laying around like cabbage, shredded carrots, broccoli, or cauliflower, feel free to add them into the soup.

Recommended Pairings

VISIT OUR BOOKSTORE