Vegetarian Hot and Sour Soup
Stock flavors built from mushrooms, garlic, and chili peppers, it's a simple boil and done in under 20 minutes.
Servings: 8
Ingredients
- 10 cups water
- 14 oz firm tofu, cut into thin cubes or strips
- 1 cup baby bella or shiitake mushrooms sliced thin
- 1 cup bamboo strips, chopped
- 2-3 dried Thai chilies, minced
- 3/4 cup soy sauce
- 1/2 cup white vinegar
- 2-3 cloves garlic, minced
- 1 tsp pepper
- 2 tbsp cornstarch
- 4 tbsp water
- 3 eggs, beaten
- 1/2 tsp sesame
- 1/2 tbsp hot chili oil
- 3 green onions sliced
- sriracha toppings, optional
- soy toppings, optional
Instructions
- Prep all the ingredients
- In a large pot/soup pan, add the 10 cups of water on a med-high heat
- To the water add, the garlic, chili peppers, mushrooms, tofu, pepper, vinegar, soy, and bamboo shoots.
- Bring to a boil and stir.
- In a small bowl mix 2 tbsp of cornstarch and 4 tbsp water. Add to the soup.
- Slowly pour in the beaten eggs while mixing the soup. Continue to mix and allow the soup to thicken.
- Now add the hot oil, sesame oil, and green onions. Stir and turn heat to low.
- When ready to serve, scoop into individual bowls, add optional toppings like soy, sriracha, and extra green onions.
- ENJOY!