Vegan Hot and Sour Soup

Ingredients

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

Instructions

1. 1Place the 1/2 cup Dried Shiitake Mushrooms and 1/4 cup Wood Ear Mushrooms in a heatproof bowl. Pour enough hot water over them to cover completely. Let them soak for 30 minutes until softened. Once softened, drain the mushrooms well, discard the soaking liquid, and slice them thinly.
2. 2Cut the 1/2 block Firm Tofu into thin strips, about 1/4-inch thick and 2 inches long. Slice the 1/2 cup Bamboo Shoots into thin matchsticks.
3. 3Pour the 8 cups Vegetable Broth into a large 6-quart pot. Bring the broth to a rolling boil over high heat, which should take about 5-7 minutes. The water should be bubbling vigorously.
4. 4Add the sliced shiitake mushrooms, sliced wood ear mushrooms, tofu strips, and sliced bamboo shoots to the boiling broth. Reduce the heat to medium-low, cover the pot, and let the soup simmer gently for 15 minutes. The ingredients should be tender and the flavors melded.
5. 5While the soup simmers, prepare the thickening mixture. In a small bowl, whisk together the 4 tbsp Rice Vinegar, 2 tbsp Soy Sauce, 1 tsp White Pepper, and 2 tbsp Cornstarch until the cornstarch is completely dissolved and there are no lumps.
6. 6Slowly pour the cornstarch mixture into the simmering soup while stirring the soup constantly with a whisk or spoon. Continue to stir for 1-2 minutes until the soup thickens to your desired consistency. It should coat the back of a spoon and have a slightly glossy appearance.
7. 7Remove the pot from the heat. Stir in the 1 tsp Sesame Oil. Ladle the hot and sour soup into bowls. Garnish with the 2 sliced Scallions before serving immediately.

Related Guides