Summary

Ingredients

• 2 liters vegetable stock
• 200 g oyster mushrooms
• 120 g lass noodles
• 100 g tofu
• 100 g bamboo shoot (s)
• 10 tablespoon soy sauce
• 7 tablespoon rice vinegar
• 5 tablespoon tapioca
• 2 tablespoon tomato paste
• 1 tablespoon agave syrup
• 1 chilli pepper (s), red
• 1 red pepper (s)
• 1 carrot (s)

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Instructions

1. Peel the carrots, cut the peppers and mushrooms into narrow strips. Cut the chilli peppers lengthways, remove the seeds and chop them into small pieces. Crumble the tofu on a plate with a fork.
2. Bring the vegetable stock to the boil together with the soy sauce, rice vinegar, tomato paste, agave syrup and the chopped chilli. Then turn the heat down. Dissolve the tapioca starch in a little cold water and add to the soup. Add the remaining ingredients and let everything simmer together for 30 minutes. Finally, season with soy sauce.