Vegan Taiwanese Hot and Sour Soup

Ingredients

• 6 cups Vegetable Broth
• 1/2 lb Firm Tofu
• 6 mushrooms Dried Shiitake Mushrooms
• 1/2 cup Bamboo Shoots
• 1/4 cup Wood Ear Mushrooms
• 3 tbsp Rice Vinegar
• 2 tbsp Soy Sauce (Gluten-Free Tamari)
• 1/2 tsp White Pepper
• 1 tbsp Chili Oil
• 2 tbsp Cornstarch
• 2 tbsp Water
• 1 tsp Sesame Oil
• 2 tbsp Green Onions (for garnish)

Instructions

1. 1Place the 6 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, carefully lift the mushrooms out of the water, squeezing out any excess liquid. Finely slice the rehydrated shiitake mushrooms and the wood ear mushrooms. Pour the mushroom soaking liquid through a fine-mesh sieve into a separate bowl to remove any grit; set this flavorful liquid aside.
2. 2Prepare your ingredients: cut the 1/2 lb 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.
3. 3In a large heavy-bottomed pot, combine 6 cups vegetable broth, the sliced shiitake mushrooms, the sliced wood ear mushrooms, the tofu strips, and the bamboo shoot strips. Place the pot over medium-high heat and bring the mixture to a gentle simmer, which is about 185°F (85°C). Let it simmer for 5 minutes.
4. 4Stir in 3 tablespoons rice vinegar, 2 tablespoons soy sauce (Gluten-Free Tamari), 1/2 teaspoon white pepper, and 1 tablespoon chili oil. Continue to simmer the soup gently for another 5 minutes.
5. 5In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons water until completely smooth, creating a slurry. Slowly pour this cornstarch slurry into the simmering soup while stirring constantly. Continue stirring until the soup thickens to your desired consistency, which should take about 1-2 minutes. The soup will become noticeably more viscous.
6. 6Allow the thickened soup to simmer for an additional 2-3 minutes to ensure the cornstarch is fully cooked and the flavors have melded. This final simmer helps remove any raw starch taste.
7. 7Remove the pot from the heat. Stir in 1 teaspoon sesame oil. Ladle the hot soup into bowls.
8. 8Garnish each serving with 2 tablespoons of chopped green onions. Serve immediately while hot.

Substitutions

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