This bold, tangy soup builds layers of savory depth from tender shiitake and rehydrated wood ear mushrooms, crisp bamboo shoot matchsticks, and hearty strips of firm tofu simmered together in a rich vegetable broth. A splash of rice vinegar and a spoonful of chili garlic sauce give it that signature hot-and-sour punch, while a simple cornstarch slurry thickens everything into a silky, spoon-coating broth. Finished with a swirl of toasted sesame oil, a scatter of fresh green onion, and an optional drizzle of chili oil, every bowl balances heat, acidity, and umami in equal measure. It's the kind of soup that feels restaurant-worthy but comes together easily in one pot on the stovetop. Since the whole dish is built entirely on plant-based broth, mushrooms, and tofu, it's a naturally satisfying pick for a vegetarian table.
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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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