Vegan Chili Hot and Sour Soup
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the soup
- ½ oz dried wood ear mushrooms
- 6 cups vegetable broth
- 1 cup shiitake mushrooms, stems removed, thinly sliced
- 1 cup bamboo shoots, drained and cut into thin matchsticks
- 8 oz firm tofu, drained and cut into ¼-inch matchsticks
- 3 tbsp soy sauce
- ¼ cup rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp ground white pepper
- ½ tsp ground black pepper
- 1 tsp chili garlic sauce
For the slurry
- 3 tbsp cornstarch
- 3 tbsp cold water
For serving
- 2 green onions, thinly sliced (green tops only)
- 1 tsp chili oil (optional)
Instructions
- 1
Place the dried wood ear mushrooms in a small bowl and cover with boiling water. Let soak for 15 minutes, until softened and pliable. Drain, rinse, and slice into thin strips, discarding any tough knobby centers.
- 2
Pour the vegetable broth into a large saucepan and bring to a boil over medium-high heat. Add the sliced shiitake mushrooms, bamboo shoots, and rehydrated wood ear mushrooms. Reduce the heat to medium and simmer for 5 minutes, until the shiitakes are tender.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!