1 T veggie oil
1/4 c chopped fresh ginger
1/4 c chopped fresh garlic
1 gallon chicken broth
2 c chicken broth
1/2 c cornstarch
1- 10 oz package of tofu, cut into 1/4 in pieces
1 - 8 oz can straw mushrooms
1 - 8 oz can bamboo shoots, drained
1/2 c soy sauce
1/4 c rice wine vinegar
2 T sugar
1 t crushed red pepper flakes
1 - 16 ox bag frozen oriental style vegetables
1 - lb peeled shrimp
1/4 c cilantro
1-10 oz package of trimmed spinach
In large pot, heat oil and saute ginger & garlic until tender, 3-4 minutes.
Combine 1 c broth with cornstarch & blend until smooth.
Pour the cornstarch mixture into the pot and stir. Add remaining broth, tofu, mushrooms, bamboo shoots, soy sauce, vinegar, sugar & red pepper flakes. Bring to boil, reduce heat and cook until thickened.
Add frozen veggies, shrimp & cilantro. Simmer until shrimp is opaque, about 10 minutes.
Stir in spinach to wilt.
(Cook's Note: This is another example of "Miracle Soup" when you're tired of cabbage! This makes about 20 servings, so I cut the recipe in half. I can take or leave tofu, so I usually leave it out. I add water chestnuts for crunch and because I love them. I also use a sugar substitute instead of sugar!)
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