Vegan Hot and Sour Soup

Born in Asia means that food is part of who I am. Love to cook from scratch if I have the time, and with clever shortcuts and substitutes if not.

8 cups vegetable stock

1 lb brown mushrooms sliced

1 lb House Foods brand firm tofu drained and cut into cubes

1 can baby corn (14-oz) drained and chopped

1 can bamboo shoots (14-oz) drained

1 can water chestnuts (8-oz) drained

1 Tablespoon fresh ginger minced

3 Tablespoons soy sauce

½ teaspoon salt

2 cups cabbage chopped

3 Tablespoons cornstarch

1 teaspoon ground white pepper

6 Tablespoons rice vinegar *see note

2 teaspoons toasted sesame oil

10 sprigs cilantro chopped

Directions at gastroplant.com

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