Vegan Hot and Sour Soup
This vegan hot and sour soup is absolutely perfect with just the right combination of heat and tang. Made with tofu, shiitake mushrooms, and bamboo shoots in a savory broth, it's thick, tangy, and can be adjusted to your preferred level of spice. This divine soup comes together in 30 minutes or less, offering a flavorful and nutritious meal that is a fantastic alternative to traditional take-out.
Instructions
- 1
Drain extra firm tofu (8 oz) and press for 5-10 minutes. Cut into 0.75 inch cubes.
- 2
Rinse and de-stem shiitake mushrooms (8 oz), then slice into strips. Set aside.
- 3
Bring low sodium vegetable broth (2 cups) and water (1 cup) to a slow boil in a large soup pot.
- 4
Add shiitake mushrooms (8 oz), extra firm tofu (8 oz), bamboo shoots (4 oz) (if using), soy sauce (3 tbsp), and hoisin sauce (1 tbsp). Stir to combine and simmer for 3-5 minutes.
- 5
Stir in rice vinegar (3 tbsp), chili garlic sauce (0.5 tsp), and white pepper (0.125 tsp). Continue simmering for 1-2 minutes.
- 6
Whisk cornstarch (3 tbsp) and water (3 tbsp) together to make a slurry, then stir into the soup. It should begin to thicken immediately.
- 7
Stir well and simmer until thickened to your preference.
Nutrition Facts
Per portion