Anti Inflammatory Vegan Chili Hot and Sour Soup
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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
Chef's tipFor thickening, use about 1 1/3 times as much tapioca starch, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens. - 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.
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