Vegan Hot and Sour Soup

Ingredients

• 8 cups Vegetable Broth
• about 113 g Dried Shiitake Mushrooms
• 1 cup Bamboo Shoots
• 1/2 cup Wood Ear Mushrooms
• 1/2 block Firm Tofu
• 1/2 cup Carrot
• 4 tbsp Rice Vinegar
• 2 tbsp Soy Sauce
• 1 tsp White Pepper
• 1/2 tsp Red Pepper Flakes
• 2 tbsp Cornstarch
• 4 tbsp Water
• 1 tsp Sesame Oil
• 2 stalks Scallions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak dried shiitake mushrooms in hot water for 30 minutes. Drain and slice thinly.
2. 2Slice bamboo shoots, tofu, and carrot into thin strips.
3. 3In a bowl, mix cornstarch and water to create a slurry.
4. 4Bring vegetable broth to a boil in a large pot. Add shiitake mushrooms, bamboo shoots, wood ear mushrooms, tofu, and carrot.
5. 5Simmer for 10 minutes.
6. 6Stir in rice vinegar, soy sauce, white pepper, and red pepper flakes.
7. 7Stir in the cornstarch slurry to thicken the soup.
8. 8Drizzle with sesame oil and garnish with scallions. Serve hot.

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