Vegetarian Vegan Hot and Sour Tofu

Total time55 min

Prep time20 min

Cook time20 min

This steaming bowl of hot and sour soup is packed with silky wood ear mushrooms, tender shiitakes, and crisp bamboo shoots swimming in a bold, tangy broth. Cubes of silken tofu add that classic soft, custardy contrast, while a cornstarch slurry gives the soup its signature glossy, spoon-coating thickness. A hit of rice vinegar and chili garlic sauce keeps every spoonful bright and punchy, balanced by a whisper of ground ginger and white pepper. Finished with a drizzle of toasted sesame oil and a scatter of fresh green onion, it's the kind of comforting, restaurant-style soup you'll want to make on repeat. This one is a great fit for a vegetarian table, delivering all the savory depth and warmth of the classic version in every bowl.

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Ingredients

4 servings

For the soup

½ oz (about ½ cup loosely packed) dried wood ear mushrooms
6 cups vegetable broth
Pacific Foods Organic Low Sodium Vegetable Broth Swanson Vegetable Broth Pacific Foods Plant-Based Organic Vegetable Broth Kettle And Fire Broth Vegetable Cooking - 32 OZ Kitchen Basics Organic Vegetable Stock Carton - 32 Oz
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1 can (8 oz) bamboo shoots, drained and cut into thin matchsticks
4 oz shiitake mushrooms, stems removed, caps thinly sliced
14 oz silken tofu, cut into ½-inch cubes
3 tbsp tamari
¼ cup rice vinegar
1 tbsp chili garlic sauce
1 tsp toasted sesame oil
½ tsp white pepper
¼ tsp ground ginger

For the slurry

3 tbsp cornstarch
3 tbsp cold water

For serving

3 green onions (green tops only), thinly sliced
1 tsp chili oil (optional)

Instructions

1
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.
2
In a small bowl, whisk together the cornstarch and cold water until smooth and no lumps remain. Set aside.

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