China 
VEGAN HOT AND SOUR SOUP
Equipment
- Large pot for boiling soup
- Knife and cutting board
- Wooden spoon or
spatula - Mixing bowl
Ingredients
- 8 dried shiitake mushrooms soaked in warm water for 15 minutes and sliced
- 1/2 cup bamboo shoots sliced
- 1/2 cup firm tofu diced
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 2 tbsp. cornstarch
- 1 tsp. ground white pepper
- 1 tsp. grated ginger
- 2 garlic cloves minced
- 4 cups vegetable broth
- 2 tbsp. sesame oil
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped cilantro
- Salt to taste
Instructions
- In a mixing bowl,
whisk together the cornstarch, rice vinegar, soy sauce, and ground white pepper until smooth. Set aside. - Heat the sesame oil in a
large pot over medium-high heat. Add the sliced shiitake mushrooms, bamboo shoots, and diced tofu. Cook for 2-3 minutes or until the mushrooms are tender. - Add the grated ginger and minced garlic to the pot and cook for 1-2 minutes or until fragrant.
- Pour the vegetable broth into the pot and bring to a boil.
- Reduce the heat to medium-low and pour in the cornstarch mixture, stirring continuously until the soup thickens.
- Add salt to taste, and continue to cook for 5-7 minutes or until the soup has reached the desired consistency.
- Divide the soup among serving bowls and top with thinly sliced green onions and chopped cilantro.
Notes
NUTRITIONAL FACTS:
Calories: 150 | Total Fat: 4g | Total Carbohydrates: 26g | Dietary Fiber: 2g | Protein: 4g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
