Chinese Hot and Sour Soup Vegan
Why order out when you can make your own incredible hot and sour soup?
Ingredients
Broth
- 6 cups vegetable broth
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp chili paste
Vegetables
- 10 dried shiitake mushrooms
- 2 cups hot water
- 2-4 wood ear mushrooms
- 1 cup hot water
- 1 can bamboo shoots drained
- 1 cup firm tofu (pressed and cubed
Cornstarch slurry
- 4 tbsp cornstarch
- 4 tbsp water
Finishing
- 2 tsp White pepper
- 1/4 cup white wine Vinegar
- 1 tbsp Sesame oil
- 1/2 cup scallions
- 1/4 cup Cilantro
- 1 yuba sheet cut in ribbons
Instructions
Soak mushrooms
- Soak 10 dried shiitake mushrooms into 2 cups of hot water. Set aside for 5 minutes.
- Soak 2-4 wood ear mushrooms into 1 cup hot water for 5 minutes.
Prepare broth
- Pour 6 cups of vegetable broth, 2 tbsp soy sauce, 1 tbsp sugar, 1 tsp salt, 1 tsp chili paste.
- Remove the mushrooms from the soaking liquid and slice them.
- Add the sliced mushrooms and the soaking liquid to the broth.
- Add a can of bamboo shoots and a cup of cubed firm tofu and simmer for 10 minutes.
Finishing
- Add white pepper, sesame oil, white vinegar, yuba ribbons and stir.
- Pour the cornstarch slurry at the very end and it will thicken the broth. Add the green onions and fresh cilantro.
Notes
NOTES:
Yuba is optional but it does add a nice texture to the soup.
Serve with some white rice.
If you like it hot, increase the white pepper or chili paste.
Definitely make extra. You can always freeze it for later.
Bon appetit !
Yuba is optional but it does add a nice texture to the soup.
Serve with some white rice.
If you like it hot, increase the white pepper or chili paste.
Definitely make extra. You can always freeze it for later.
Bon appetit !
Nutrition
Serving: 2gCalories: 443kcalCarbohydrates: 73gProtein: 5gFat: 14gSaturated Fat: 2gSodium: 9992mgPotassium: 230mgFiber: 3gSugar: 25gVitamin A: 3273IUVitamin C: 2mgCalcium: 11mgIron: 2mg
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