Vegan Hot and Sour Soup

Ingredients

• 6 cups Vegetable broth
• 1 block Firm tofu (drained and cubed)
• 1 cup Mushrooms (sliced)
• 1/2 cup Bamboo shoots (sliced)
• 1/4 cup Wood ear mushrooms (soaked and sliced)
• 1/4 cup Rice vinegar
• 3 tablespoons Tamari (gluten-free soy sauce)
• 1-2 tablespoons Chili oil
• 1/2 teaspoon White pepper
• 2 tablespoons Cornstarch
• 1/4 cup Water
• 2 stalks Scallions (chopped)

Instructions

1. 1In a large pot, add the 6 cups of vegetable broth. Bring the broth to a rolling boil over high heat, which is approximately 212°F (100°C).
2. 2Once the broth is boiling, add the 1 block of firm tofu (drained and cubed), 1 cup of mushrooms (sliced), 1/2 cup of bamboo shoots (sliced), and 1/4 cup of wood ear mushrooms (soaked and sliced) to the pot. Reduce the heat to medium-low and let the soup simmer gently for 10 minutes; the liquid should be bubbling very lightly.
3. 3While the soup simmers, in a small bowl, whisk together the 1/4 cup of rice vinegar, 3 tablespoons of tamari, 1-2 tablespoons of chili oil, and 1/2 teaspoon of white pepper until all ingredients are well combined.
4. 4In a separate small bowl, combine the 2 tablespoons of cornstarch with 1/4 cup of water. Stir until the cornstarch is completely dissolved and the mixture is smooth, forming a slurry.
5. 5Pour the tamari and vinegar mixture into the simmering soup and stir well to distribute the flavors evenly. Slowly pour the cornstarch slurry into the soup while stirring continuously. Continue to stir for 1-2 minutes until the soup thickens to a consistency that coats the back of a spoon.
6. 6Remove the soup from the heat. Stir in the 2 stalks of chopped scallions. Serve the soup immediately while it is hot.

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