Hot and Sour Soup

This Vegan Hot and Sour Soup combines the bold flavors of spicy pepper and tangy vinegar, creating a delightful and warming dish. Packed with mushrooms, tofu, and vegetables, it's a nutritious and satisfying meal perfect for any time of the year.

Ingredients

• Vegetable broth - 500 ml
• Firm tofu - 150 g, cubed
• Dried shiitake mushrooms - 30 g, soaked and sliced
• Wood ear mushrooms - 30 g, soaked and sliced
• Carrot - 50 g, julienned
• Bamboo shoots - 50 g, sliced
• Cornstarch - 2 tbsp
• Soy sauce - 2 tbsp
• Rice vinegar - 2 tbsp
• Chili oil - 1 tbsp (adjust to taste)
• Garlic - 2 cloves, minced
• Ginger - 1 tbsp, grated
• Green onions - 2, chopped (for garnish)
• Salt - to taste

Steps

1. In a medium pot, bring the vegetable broth to a boil over medium heat.
2. Add the cubed tofu, soaked shiitake mushrooms, wood ear mushrooms, carrot, and bamboo shoots to the pot.
3. Reduce heat and simmer for about 10 minutes until the vegetables are tender.
4. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
5. Add the cornstarch slurry to the pot, stirring continuously until the soup thickens slightly.
6. Stir in the soy sauce, rice vinegar, chili oil, minced garlic, and grated ginger, cooking for an additional 2-3 minutes.
7. Taste the soup and adjust seasoning with salt if necessary.
8. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 180
• Protein: 10 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from mushrooms, aiding in immune support.
• High in protein from tofu, promoting muscle health.

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