Wacky… not today
Wishlist… done that
Widebody… I think not
So it’s Whisker Wednesday here!
…and no, I’m not sleeping with my tongue out – I was cleaning when the paparazzi hit.
Hot & Sour Soup from Fresh from the Vegetarian Slow Cooker (DKM-ified)
1/3 cup dried shitake or cloud ear mushrooms (re-hydrated and sliced)
Can of bamboo shoots, thinly sliced
4 roasted garlic cloves, chopped
1 1/2 Tbsp ginger, peeled and minced
4 cups of veggie stock
2 Tbsp rice vinegar
2 Tbsp tamari or other soy sauce
1/2 Tsp chili paste (or more if you like heat – yes, you, Jessica)
Salt & pepper to taste
4 oz. diced tofu
1/2 cup peas
3 Tbsp minced scallions
1 Tbsp toasted sesame oil
Place the mushrooms, bamboo shoots, garlic, ginger, stock, vinegar, tamari and chili paste in the slow cooker. Cook on low for 6-8 hours. One hour before it’s done toss in the tofu and peas. As serving, add in scallions and drizzle with sesame oil. Enjoy.