This steaming bowl of soup gets its signature tang from a bold hit of rice vinegar and chili garlic sauce, balanced against a deeply savory vegetable broth base. Silky cubes of silken tofu and tender shiitake mushrooms soak up all that flavor, while chewy strips of rehydrated wood ear mushrooms and crisp bamboo shoots give every spoonful great contrast in texture. A cornstarch slurry stirred in at the end thickens the broth to that classic glossy, spoon-coating consistency, and a finishing drizzle of toasted sesame oil rounds everything out. Fresh green onions and an optional swirl of chili oil on top add brightness and a little extra heat right before serving. It's a warming, restaurant-style bowl that comes together easily in one pot, and it's a solid pick for a gluten free kitchen. Serve it as a light main or alongside steamed rice for a heartier meal.
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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.
In a small bowl, whisk together the cornstarch and cold water until smooth and no lumps remain. Set aside.
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