Vegan Hot and Sour Soup

Instructions

1. 1Place the 0.5 cup Dried Shiitake Mushrooms and the 0.25 cup Wood Ear Mushrooms in a heatproof bowl. Pour enough hot water over them to cover completely. Let them soak for 20 minutes until softened. Once softened, drain the mushrooms well, discard any tough stems, and slice them thinly.
2. 2Cut the about 225 g Firm Tofu into thin strips, about 0.635 cm thick and 5.08 cm long.
3. 3Pour the 6 cups Vegetable Broth into a large pot or Dutch oven. Bring the broth to a rolling boil over high heat, which should take about 5-7 minutes.
4. 4Add the thinly sliced shiitake mushrooms, the sliced wood ear mushrooms, and the 1 cup Bamboo Shoots to the boiling broth. Reduce the heat to medium-low, cover the pot, and let it simmer gently for 10 minutes.
5. 5Stir in the tofu strips, 3 tablespoons Rice Vinegar, 1 tablespoon Maple Syrup, and 0.5 teaspoon White Pepper. Continue to simmer for another 5 minutes, allowing the flavors to meld.
6. 6In a small bowl, whisk together the 2 tablespoons Cornstarch with 4 tablespoons of cold water until completely smooth, creating a slurry. Pour this slurry into the simmering soup while stirring constantly. Continue to stir and cook for 1-2 minutes, or until the soup has thickened to your desired consistency.
7. 7Remove the pot from the heat. Stir in the 1 teaspoon Sesame Oil.
8. 8Ladle the soup into bowls. Garnish generously with the 2 whole chopped Scallions and serve immediately while hot.

Related Guides