This recipe is way better than any takeout version you can pick up on your way home.
It’s hotter. It’s cheaper. And, you can whip it up way faster than you think.
And, before you think it can’t get any better, it does. We call it Mad Dog 357 Reaper Sriracha Hot Sauce, but you can call it the sauce of dreams if you like. (That’s secretly what we call it.)
This recipe could serve 6, but we think you should plan on getting 4 servings out of it and hiding some of the leftovers to slurp when no one else is looking.
Trust us, you’ll want to.
1 tablespoon Vegetable oil
1 tablespoon fresh ginger, grated
4 Green onions, thinly sliced, green and white ends set aside separately
2-3 teaspoons Mad Dog 357 Reaper Sriracha Hot Sauce
6 cups Vegetable stock
1 tablespoon Soy sauce
2 tablespoons Rice vinegar
1 pound firm tofu, drained, cut into small cubes
¼ Red cabbage, thinly sliced
3 Carrots, peeled and julienned
½ pound Button mushrooms, thinly sliced
Heat the oil in a large pot over medium heat. Add the grated ginger and the white ends of the green onions and cook for 1-2 minutes, until soft.
Add the Mad Dog 357 Reaper Sriracha Hot Sauce to the pot along with the chicken stock, soy sauce, and rice vinegar. Heat until the broth becomes very hot.
To serve, divide between bowls with a sprinkling of the remaining green onions and perhaps another dash of the Mad Dog 357 Reaper Sriracha Hot Sauce.