Dairy-Free Hot and Sour Soup
A classic Chinese soup with a spicy, sour, and savory broth, made dairy-free and thickened with cornstarch.
Ingredients
- 6 cups Vegetable broth
- 6 whole Dried shiitake mushrooms
- 1/2 cup Bamboo shoots
- 1/2 block Tofu
- 1 large Egg
- 3 tbsp Rice vinegar
- 2 tbsp Soy sauce
- 1 tsp White pepper
- 1 tsp Sesame oil
- 2 tbsp Cornstarch
- 2 stalks Green onions
- 1/4 tsp Red pepper flakes
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place the 6 whole dried shiitake mushrooms in a heatproof bowl. Pour enough hot water over them to cover completely. Let them soak for 20 minutes until softened. Carefully lift the mushrooms out of the water and place them on a cutting board. Slice them thinly. Pour the soaking liquid through a fine-mesh sieve into a bowl to remove any grit. You should have about 4 cups of mushroom liquid.
- 2In a large pot, combine the 6 cups of vegetable broth and the reserved mushroom soaking liquid. Place the pot over medium-high heat and bring the liquid to a rolling boil, about 5-10 minutes.
- 3Add the sliced shiitake mushrooms, the 1/2 cup of bamboo shoots, and the 1/2 block of tofu (cut into 1.27 cm cubes) to the boiling broth. Reduce the heat to medium-low, cover the pot, and let the soup simmer gently for 10 minutes.
- 4While the soup simmers, crack the 1 large egg into a small bowl. Whisk it lightly with a fork until the yolk and white are just combined. Very slowly, drizzle the whisked egg into the gently simmering soup in a thin stream while stirring the soup continuously with a fork or chopsticks. The egg will cook into thin ribbons.
- 5In a separate small bowl, combine the 3 tablespoons of rice vinegar, the 2 tablespoons of soy sauce, the 1 teaspoon of white pepper, and the 1/4 teaspoon of red pepper flakes. Stir these ingredients together, then pour the mixture into the soup pot and stir to combine.
- 6In a small bowl, whisk the 2 tablespoons of cornstarch with 2 tablespoons of cool water until it forms a smooth slurry with no lumps. Pour this slurry into the simmering soup while stirring constantly. Continue to simmer the soup, stirring occasionally, for 2-3 minutes, or until the broth has thickened to your desired consistency. The soup is ready when it coats the back of a spoon.
- 7Remove the pot from the heat. Stir in the 1 teaspoon of sesame oil. Finely slice the 2 stalks of green onions. Ladle the hot soup into bowls and garnish with the sliced green onions. Serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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