Description
Prepare this beloved Chinese takeout-inspired Vegan Hot and Sour Soup in the comfort of your kitchen. It's a simple and heartwarming dish, ideal for colder days!
Ingredients
- 100g enoki mushroom
- 50g dry shiitake mushroom
- 3 dry wood-ear mushrooms
- 100g king oyster mushroom
- 1 carrot
- 300g Silken tofu
- 2 scallions
Broth:
- 5 cups of water
- 1 tsp minced garlic
- 1 tsp red chili flakes
- 1 tsp white pepper
- 1 tsp salt
- 1 tbsp sugar
- 2 tbsp light soy sauce
- 3 tbsp corn starch
- 1-2 tbsp rice vinegar
- 1 tsp chili oil (optional)
Instructions
Prep the ingredients:
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Cut the enoki mushroom and king oyster mushrooms. Pour hot water over the dry shiitake mushroom and wood-ear mushrooms and let sit for 15 minutes.
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Thinly slice the carrot. Cube the silken tofu.
Cook:
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Fry the minced garlic and red chili flakes in 1 tbsp oil for 1 minute. Add the water and the water from rehydrating the mushrooms.
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Add the white pepper and stir for 1 minute.
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Add salt, sugar, and light soy sauce. Stir for 15-30 seconds.
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Finally add the carrot, sliced enoki and king oyster mushrooms, stir for 5 s. Chop the rehydrated shiitake and wood-ear mushrooms and add to the broth.
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Cover with a lid.
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Once come to a boil, add the cornstarch slurry and slowly pour in for 1 minute.
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Add in the rice vinegar and chili oil oil to taste.
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Garnish with green onion
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: side dish, soup
- Method: stovetop
- Cuisine: Chinese