Dairy-Free Hot and Sour Soup

Ingredients

• 8 cups Vegetable broth
• 1 cup Shiitake mushrooms
• 1 block Firm tofu
• 1/2 cup Bamboo shoots
• 1/4 cup Wood ear mushrooms
• 3 tbsp Rice vinegar
• 2 tbsp Gluten-free soy sauce (tamari)
• 1/2 tsp White pepper
• 1 tsp Chili garlic sauce
• 2 tbsp Cornstarch
• 2 tbsp Water
• 2 tbsp Green onions

Instructions

1. 1In a large, heavy-bottomed pot, bring the 8 cups of vegetable broth to a rolling boil over high heat. This should take about 5-7 minutes.
2. 2Add the 1 cup of shiitake mushrooms (sliced), the 1 block of firm tofu (cut into 1/2-inch cubes), the 1/2 cup of bamboo shoots, and the 1/4 cup of wood ear mushrooms to the boiling broth. Stir gently to combine.
3. 3Reduce the heat to medium-low, cover the pot, and let the soup simmer for 10 minutes. You will see the mushrooms soften and the tofu absorb the flavors.
4. 4While the soup simmers, prepare the flavor base. In a small bowl, whisk together the 3 tablespoons of rice vinegar, the 2 tablespoons of gluten-free soy sauce (tamari), the 1/2 teaspoon of white pepper, and the 1 teaspoon of chili garlic sauce until well combined.
5. 5In a separate small bowl, combine the 2 tablespoons of cornstarch with the 2 tablespoons of water. Stir until the cornstarch is completely dissolved and no lumps remain, creating a smooth slurry.
6. 6Uncover the pot and slowly pour the vinegar mixture from step 4 into the simmering soup. Stir continuously for about 30 seconds to distribute the flavors.
7. 7While stirring the soup, slowly drizzle in the cornstarch slurry from step 5. Continue to stir constantly for 1-2 minutes, or until the soup has thickened to your desired consistency. It should coat the back of a spoon.
8. 8Remove the pot from the heat. Ladle the hot and sour soup into serving bowls and garnish with the 2 tablespoons of chopped green onions before serving immediately.

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