PCOS Friendly Vegan Hot and Sour Soup

Total time55 min

Prep time20 min

Cook time20 min

5.0

(24)

About Fig

Fig 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

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
Chef's tip
For 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 the egg-drop ribbons

3 oz silken tofu, blended until completely smooth
1 tbsp cornstarch
Chef's tip
For 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.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!