1 tsp. minced garlic
\n2 T. chopped red onion
\n1\/2 tsp. red pepper flakes
\n4 1\/2 cups vegetable stock
\n8 oz. canned bamboo shoots, drained
\n10 oz. firm tofu, drained and cubed
\n1 large shiitake mushroom, sliced
\n1 scallion, chopped
\n11\/2 T. rice vinegar
\n2 T. cornstarch
\n1 cup loosely packed thinly sliced fresh spinach leaves<\/p>\n
Combine the garlic, onion, and red pepper flakes in a heavy saucepan and cook, covered, over low heat until the onion is translucent, adding a little water if necessary to prevent scorching. Stir in the stock. Add the bamboo shoots, tofu, mushroom, scallion, and rice vinegar and heat to boiling. Combine enough water with the cornstarch to form a thin paste. Slowly pour the cornstarch mixture into the boiling soup, reduce the heat to medium, add the spinach, and continue to cook for 5 minutes.<\/p>\n
Makes 6 cups. 1 C. = 60 calories<\/p>\n","protected":false},"excerpt":{"rendered":"
1 tsp. minced garlic 2 T. chopped red onion 1\/2 tsp. red pepper flakes 4 1\/2 cups vegetable stock 8 oz. canned bamboo shoots, drained 10 oz. firm tofu, drained and cubed 1 large shiitake mushroom, sliced 1 scallion, chopped 11\/2 T. rice vinegar 2 T. cornstarch 1 cup loosely packed thinly sliced fresh spinach leaves Combine the garlic, onion, and red pepper flakes in a heavy saucepan and cook, covered, over low heat until the onion is translucent, adding…<\/p>\n