Buddha Jumps Over the Wall Soup (Vegan Version)

A modern twist on the traditional Buddha Jumps Over the Wall, this vegan soup captures the essence of the original dish with rich flavors and textures while being entirely plant-based. A delightful blend of mushrooms, herbs, and spices brings this dish to life.

Steps

1. Soak the goji berries in warm water for about 10 minutes to rehydrate.
2. In a pot, heat the sesame oil over medium heat. Add the ginger and garlic, sautéing until fragrant.
3. Add the shiitake mushrooms and wood ear mushrooms, cooking until they soften.
4. Pour in the vegetable broth and bring to a simmer.
5. Stir in the soy sauce, tofu, bamboo shoots, and soaked goji berries. Let it simmer for another 10 minutes.
6. Serve hot, garnished with fresh cilantro.

• 1 cup shiitake mushrooms, sliced
• 1/2 cup wood ear mushrooms, soaked and sliced
• 1/4 cup dried goji berries
• 1/2 cup tofu, cubed
• 1/4 cup bamboo shoots, sliced
• 2 cups vegetable broth
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp ginger, minced
• 1/2 tsp garlic, minced
• Fresh cilantro for garnish