This bold, brothy soup layers earthy wood ear and shiitake mushrooms with crisp bamboo shoots and matchsticks of firm tofu, all simmered together until every bite is tender and full of flavor. A punchy mix of rice vinegar and chili garlic sauce gives it that signature hot-and-sour edge, while a cornstarch slurry thickens the broth into a silky, spoon-coating texture. A finishing drizzle of toasted sesame oil and a scatter of fresh green onions bring it all together right before serving, with optional chili oil for anyone who wants extra heat. It's a warming, deeply savory bowl that comes together in one pot, and it's a great choice to keep on hand for a gluten free kitchen.
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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.
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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