Vegan Hot
and Sour Soup
Words of Life
"Asians are hot and sour. But the best kinds are the ones well balanced."
-letsvegaboutit
Recipe below:
Ingredients
This was good for 6-8 serving
Note:
* Rehydrate the earwood mushrooms overnight
* Rehydrate the shitake mushrooms overnight
*
* But if you are chopping cooking everything it will take about 30 + minutes
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What you'll need:
1/2 cup of chopped earwood mushrooms
1/2 cup of slivered shitake mushrooms
1 cup of thinly sliced firm tofu
2 TBS of minced ginger
2 tsp of black pepper
1/4 cup of thinly sliced bamboo shoots
2-3 TBS of vinegar **
2-3 TBS of soy sauce **
1-2 TBS of sesame oil **
1 tsp of sea salt
3-4 cups of water
1/4 cup of potato starch mixture
(2 TBS of potato starch to 1/4 cup of water)
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**depends on taste buds
How to:
1) In a pot, boil 3 cups of water
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2) Prep the vegetables, chop the earwood mushroom, mince the garlic, slice up the tofu, slice up the bamboo shoots
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3) Squeeze out the water from the shitake mushroom, but keep the water
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4) Once the pot has boiled add the shitake mushrooms, earwood mushrooms, bamboo shoots, and tofu - let it come to a boil
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5) In a wok, add the water from the shitake mushrooms about 2 cups worth, then add the garlic, black pepper, sea salt, 2 TBS of vinegar, 2 TBS of soy sauce, 2 TBS of sesame oil - let it come to boil
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6) Meanwhile prep the potato starch mixture. In a bowl, add 2 TBS of potato starch and about 1/4 cup of water and whisk until it is fully diluted. Make sure there are no clumps
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7) When the pot is boiling, using a sieve remove the vegetables and place it inside the wok. Mix and then add the potato starch mixture - let it come to boil
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8) If you like the consistency, then taste to see if you want to add more soy sauce, vinegar or sesame oil. DONE!
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Hope it keeps you warm during these cold seasons.
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