Easy Bamboo Shoot Soup

by Shara Ng
The recipe is from Sugar Megnolia:  "It is originally from a Chinese cuisine cook book, but originally it was a bit bland, so I added a touch of Sichuan to it. I really think it tastes great, with a bit of a kick to it, and it is good served as a side to just about any Chinese dish. :) Comes together really quick and is quite light."
Total Time
Difficulty
Easy

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Ingredients for 4 Servings

  • 6 cups
    vegetable stock
  • 1 (8 ounce) can
    bamboo shoots
  • 1 teaspoon
    Sichuan sauce
  • 1 teaspoon
    cornstarch
  • 1 1/2 teaspoons
    water
  • 1 teaspoon
    light oil
  • salt and pepper

Time

  • Preparation Time
  • Cooking Time
  • Total Time

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Method

  1. 1. Bring stock to a boil.
  2. 2. Add bamboo shoots and Sichuan sauce, and return to a boil.
  3. 3. Mix cornstarch and water until there are no lumps, then add to stock/shoots, and let it thicken slightly.
  4. 4. Add the 1 teaspoons of oil to thin it out a little.
  5. 5. Salt and pepper to taste.

Notes:


Goes Great with

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Nutrition

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The International Vegetarian Union’s Vegan Nutrition Guide for Adults

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  • For healthcare professionals
  • For non-healthcare professionals