High Fructose Corn Syrup Free Vegan Hot and Sour Soup
Total time55 min
Prep time20 min
Cook time20 min
5.0(24)
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Learn more →Ingredients
4 servings
For the soup
- 1 oz dried wood ear mushrooms
- 6 cups vegetable broth
- 1 cup canned bamboo shoots, drained and cut into thin matchsticks
- 4 oz shiitake mushrooms, stems removed, caps thinly sliced
- 8 oz firm tofu, drained and cut into ¼-inch matchsticks
- 3 tbsp soy sauce
- 3 tbsp chinese black vinegar (chinkiang)
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp white pepper
- ½ tsp ground ginger
- ¼ tsp salt, or to taste
For the slurry
- 3 tbsp cornstarch
- 3 tbsp cold water
For the egg-drop ribbons
- 3 oz silken tofu, blended until completely smooth
- 1 tbsp cornstarch
- 2 tbsp cold water
For serving
- 2 scallions, thinly sliced
- 1–2 tsp chili oil, to taste (optional)
Instructions
- 1
Place the dried wood ear mushrooms in a medium bowl and cover with boiling water. Let soak for 15 minutes, until fully softened and pliable. Drain, rinse, and slice into thin strips, discarding any tough knobby centers.
- 2
In a small bowl, whisk together the silken tofu, 1 tbsp cornstarch, and 2 tbsp cold water until completely smooth and pourable, with no lumps. Set aside.
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