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Vegan Hot and Sour Soup
Vegan Hot and Sour Soup
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Indulge in a flavorful Asian-inspired mushroom and tofu soup using exotic ingredients from an Asian market for a delicious and unique dining experience.
Ingredients:
  • 1 ounce dried wood ear mushrooms
  • 4 dried shiitake mushrooms
  • 12 dried tiger lily buds
  • 2 cups hot water
  • 0.33333298563957 ounce bamboo fungus
  • 3 tablespoons soy sauce
  • 5 tablespoons rice vinegar
  • 0.25 cup cornstarch
  • 1 (8 ounce) container firm tofu, cut into 1/4 inch strips
  • 1 quart vegetable broth
  • 0.25 teaspoon crushed red pepper flakes
  • 0.5 teaspoon ground black pepper
  • 0.75 teaspoon ground white pepper
  • 0.5 tablespoon chili oil
  • 0.5 tablespoon sesame oil
  • 1 green onion, sliced
  • 1 cup Chinese dried mushrooms
Instructions:
  • Place wood mushrooms, shiitake mushrooms, and lily buds in a small bowl with 1 1/2 cups of hot water. Let soak for 20 minutes until rehydrated. Drain, keeping the liquid. Trim mushroom stems and slice thinly, then halve the lily buds.
  • In a small bowl, submerge the bamboo fungus in 1/4 cup of warm lightly salted water. Allow it to soak for approximately 20 minutes until softened. Then, drain and finely chop.
  • Blend soy sauce, rice vinegar, and 1 tablespoon cornstarch in a small bowl, then coat half of the tofu strips with the mixture.
  • Combine the reserved mushroom and lily bud liquid with vegetable broth in a saucepan and bring to a boil. Add wood mushrooms, shiitake mushrooms, and lily buds. Simmer for 3 to 5 minutes, then season with red pepper, black pepper, and white pepper.
  • Combine the leftover cornstarch and water in a small bowl, then add it to the broth mixture and stir until thickened.
  • Add the soy sauce mixture and the remaining tofu strips to the saucepan. Bring to a boil and stir in the bamboo fungus, chili oil, and sesame oil. Garnish with green onion before serving.

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