| Prep: 20 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 128 | 5g | 1g | 17g |
| sugars | fibre | protein | salt |
| 5g | 4g | 9g | 0.8g |
Why I Love Taiwanese Vegetarian Bamboo Shoot Soup
There’s something incredibly comforting about a bowl of Vegetarian Bamboo Shoot Soup. Yes, you heard right – a Taiwanese dish that’s a delightful departure from my usual repertoire of bison burgers and venison steaks. Yet, it holds a special place in my heart for its simplicity and ability to surprise the taste buds with an array of flavors, both familiar and new.
An Homage to Natural Ingredients
I’ve always appreciated recipes that celebrate the natural flavors of their components and this Vegetarian Bamboo Shoot Soup does just that. From the earthy notes of the shiitake mushrooms, the crunch of bamboo shoots, to the refreshing bite of sliced green onions and bell peppers – every ingredient contributes to a culinary symphony that’s incredibly satisfying.
Their scent wafting through the kitchen reminds me of my days in Montana, when my Native American friends would gather herbs and vegetables from their backyard. Though our cuisines may differ, the love for fresh, natural ingredients transcends boundaries and forms the essence that unites us all as food lovers.
Inspiration Behind the Dish
This recipe is an extension of my culinary exploration that was partly inspired by Chef Martin Yan. His flair for Asian cooking and knack for extracting the maximum flavor from minimal ingredients has always fascinated me. The Vegetarian Bamboo Shoot Soup is my humble attempt at recreating a piece of those learnings, albeit with a personal touch.
Perfect Pairing
This soup is a meal in itself, but if you’re thinking of pairing it with another dish, I’d recommend a simple stir-fry or a light salad. The soup has a velvety texture and a complex flavor profile that could shine through even more when juxtaposed with a crunchier, simpler side.
I hope you enjoy making this soup as much as I do. Every spoonful for me is a delightful journey, a belly-warming experience that takes me back to my roots while introducing me to a demure cuisine that’s beautifully unique.
What You’ll Need
- 1 cup of dried shiitake mushrooms
- 3 cups of sliced bamboo shoots
- 8 cups of vegetable stock
- 1 cup of sliced carrots
- 1 cup of sliced red bell pepper
- 1 cup of sliced green onions
- 1 cup of cubed tofu
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 2 cloves of garlic, minced
- 1 piece of ginger, peeled and minced
- Salt and pepper to taste
- Cilantro for garnish
Method
Step One
Pour the vegetable stock into a large pot over medium heat. Once the stock is gently simmering, add in the dried shiitake mushrooms and allow them to soften for approximately 10-15 minutes.
Step Two
While the mushrooms are softening, you can begin to prepare your vegetables. You will need to slice the bamboo shoots, carrots, red bell pepper, and green onions. Set these aside for now.
Step Three
After the mushrooms have softened, add into the pot the sliced bamboo shoots, carrots, red bell pepper, and green onions. Allow these to simmer in the broth until they are tender.
Step Four
In the meantime, mince the cloves of garlic and the piece of ginger. In a preheated pan on medium heat, add the sesame oil, followed by the minced garlic and ginger. Sauté them until they are aromatic and the garlic is golden brown.
Step Five
Stir the sautéed garlic and ginger into the soup pot. Add the soy sauce and a pinch of salt and pepper to taste. Allow the soup to simmer for another 15-20 minutes for the flavors to meld together.
Step Six
Last, but not the least, add the cubed tofu into the pot and let it cook for another 5-10 minutes, until the tofu is heated through.
Step Seven
Serve the soup hot, garnishing each bowl with a sprinkle of fresh cilantro for an extra pop of flavor. Enjoy your Vegetarian Bamboo Shoot Soup.
