Vegetarian Hot and Sour Soup

This Vegetarian Hot and Sour Soup is a vibrant and flavorful dish that combines the heat of white pepper with the tanginess of vinegar, resulting in a delightful balance of flavors. Packed with nutritious vegetables and a hint of umami, it's perfect for a cozy meal or an appetizer.

Ingredients

• Vegetable broth - 500 ml
• Dried shiitake mushrooms - 30 g
• Firm tofu - 100 g, cubed
• Carrot - 1, julienned
• Bamboo shoots - 100 g, sliced
• Cornstarch - 2 tablespoons
• Soy sauce - 2 tablespoons
• Rice vinegar - 2 tablespoons
• White pepper - 1 teaspoon
• Sesame oil - 1 teaspoon
• Green onions - 2, chopped
• Fresh cilantro - for garnish
• Salt - to taste

Steps

1. Soak the dried shiitake mushrooms in warm water for 20 minutes, then slice them thinly.
2. In a medium pot, bring the vegetable broth to a boil over medium heat.
3. Add the soaked mushrooms, cubed tofu, julienned carrots, and sliced bamboo shoots to the pot.
4. Simmer for 10 minutes until the vegetables are tender.
5. In a small bowl, mix cornstarch with 2 tablespoons of cold water to create a slurry.
6. Stir the cornstarch mixture into the soup to thicken it slightly.
7. Add soy sauce, rice vinegar, white pepper, and sesame oil to the pot, stirring well.
8. Taste and adjust seasoning with salt if needed, then simmer for another 5 minutes.
9. Ladle the soup into bowls, garnish with chopped green onions and fresh cilantro, and serve hot.

Nutrition

• Calories: 180
• Protein: 10 g
• Carbs: 18 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 and vegetables.
• Low in calories and high in protein, making it a filling yet healthy option.

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