Vegan Hot and Sour Soup

Ingredients

• 6 cups Vegetable Broth
• 1/2 block Firm Tofu
• 6 mushrooms Dried Shiitake Mushrooms
• 1/2 cup Bamboo Shoots
• 1/4 cup Wood Ear Mushrooms
• 3 tablespoons Rice Vinegar
• 2 tablespoons Soy Sauce
• 1/2 teaspoon White Pepper
• 2 tablespoons Cornstarch
• 1 teaspoon Sesame Oil
• 2 stalks Scallions

Instructions

1. 1Place the 6 dried shiitake mushrooms in a heatproof bowl. Pour enough hot water over them to cover completely. Let them soak for 30 minutes until softened. Once softened, carefully lift the mushrooms out of the water, gently squeezing out excess liquid. Finely slice the 6 shiitake mushrooms. Pour the mushroom soaking liquid through a fine-mesh sieve into a separate bowl to remove any grit, and reserve this liquid.
2. 2Cut the 1/2 block firm tofu into thin strips, about 1/4-inch thick and 2 inches long. Cut the 1/2 cup bamboo shoots into thin strips, similar in size to the tofu strips.
3. 3In a large heavy-bottomed pot, combine the 6 cups vegetable broth and the reserved mushroom soaking liquid. Bring this mixture to a rolling boil over high heat, about 5-7 minutes.
4. 4Add the sliced 6 shiitake mushrooms, the 1/2 cup bamboo shoots, the 1/4 cup wood ear mushrooms, and the cut 1/2 block firm tofu to the boiling broth. Reduce the heat to medium-low, cover the pot, and let the soup simmer gently for 10 minutes. The mushrooms and tofu should be tender.
5. 5While the soup simmers, prepare the thickening slurry. In a small bowl, combine the 2 tablespoons cornstarch with 2 tablespoons of cold water. Stir with a spoon until the cornstarch is completely dissolved and no lumps remain.
6. 6Uncover the soup. Stir in the 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 1/2 teaspoon white pepper. Slowly pour the cornstarch slurry into the simmering soup while continuously stirring. Continue to stir gently for 1-2 minutes until the soup thickens to your desired consistency. It should coat the back of a spoon.
7. 7Remove the pot from the heat. Stir in the 1 teaspoon sesame oil. Finely chop the 2 stalks scallions.
8. 8Ladle the hot and sour soup into individual serving bowls. Garnish each bowl with the chopped 2 scallions. Serve immediately.

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