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

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)

**depends on taste buds

How to:

1) In a pot, boil 3 cups of water

2) Prep the vegetables, chop the earwood mushroom, mince the garlic, slice up the tofu, slice up the bamboo shoots

3) Squeeze out the water from the shitake mushroom, but keep the water

4) Once the pot has boiled add the shitake mushrooms, earwood mushrooms, bamboo shoots, and tofu - let it come to a boil

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

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

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

8) If you like the consistency, then taste to see if you want to add more soy sauce, vinegar or sesame oil. DONE!

Hope it keeps you warm during these cold seasons. 

How do you rate this recipe?

I'm in a rush
I've got time
I can splurge

All recipes are copyright protected.

No copying, selling or redistributing for profit without Let's Veg About It's permission or knowledge. 

All rights reserved © 2011-2018 letsvegaboutit.com.