|15 min||8 h||4|
|1 can(s) (8oz)||Bamboo shoots, canned (drained, julienned)|
|1 tsp||Chili paste, Gourmet Garden|
|1 package (227g)||Cremini (Italian) mushroom (sliced)|
|1 1/2 cup||Frozen green peas|
|4 clove(s)||Garlic (minced)|
|2 tbsp minced||Ginger root (divided)|
|2 tbsp||Rice wine vinegar|
|1 tsp||Sesame oil|
|8 mushroom(s)||Shiitake mushrooms, raw (stems removed, caps sliced)|
|2 tbsp||Coconut aminos, Coconut Secret (or gluten-free tamari)|
|4 cup||Bone broth, Organic (or chicken broth)|
The Night Before: Store the cut-up mushrooms, bamboo shoots, garlic, and tofu in an airtight container in the fridge. Store the prepared ginger in another airtight container in the fridge.
In the Morning: Combine the mushrooms, bamboo, shoots, garlic, tofu, 1 tablespoon of the ginger, water, bouillon, soy sauce, sesame oil, chili paste, and vinegar in the slow cooker. Cook on low for 8 hours.
A few minutes before serving, add the peas and the remaining 1 tablespoon ginger and stir to combine. Taste the broth and add more vinegar or chili if needed.
Drizzle a few drops of sesame oil on top of each serving. If you like it milder and your friends like it hot, serve the chili paste on the side.