Vegan Hot and Sour Soup

This Vegan Hot and Sour Soup is a delightful blend of spicy, tangy, and umami flavors, perfect for those craving a comforting yet invigorating dish. Infused with mushrooms and tofu, it captures the essence of traditional Chinese flavors while being completely plant-based.

Ingredients

• Vegetable broth - 500 ml
• Dried shiitake mushrooms - 30 g
• Firm tofu - 150 g
• Cornstarch - 2 tablespoons
• Soy sauce - 2 tablespoons
• Rice vinegar - 2 tablespoons
• Sichuan peppercorns - 1 teaspoon
• Chili oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Green onions - 2, chopped
• Carrot - 1 medium, julienned
• Bamboo shoots - 100 g, sliced
• Snow peas - 100 g, trimmed
• Sesame oil - 1 teaspoon
• Salt - to taste
• White pepper - to taste

Steps

1. Soak the dried shiitake mushrooms in hot water for about 20 minutes until softened. Drain, slice, and set aside.
2. In a pot, bring the vegetable broth to a simmer. Add the minced garlic and grated ginger, and cook for 2 minutes.
3. Add the sliced shiitake mushrooms, julienned carrot, bamboo shoots, and snow peas to the pot. Simmer for another 5 minutes.
4. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Stir it into the broth to thicken the soup.
5. Add the firm tofu (cubed), soy sauce, rice vinegar, Sichuan peppercorns, chili oil, sesame oil, salt, and white pepper to the pot. Stir gently and let it simmer for an additional 5 minutes.
6. Finally, garnish the soup with chopped green onions before serving hot.

Nutrition

• Calories: 180
• Protein: 12 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 700 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 and garlic, which support immune health.
• High in protein from tofu, making it a filling and nutritious meal option.

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