Hot and Sour Soup

There is nothing better on a cold winter’s day than a warming bowl of Hot and Sour Soup. Chef Morgan’s plant-based take on this traditional recipe will have you asking for seconds in a heartbeat.

Ingredients

1-10 oz bag dried shiitake mushrooms
6 cups vegetable broth
2 cloves garlic, minced
2 tsp ginger, minced
1-8oz can bamboo shoots, julienned
3 Tbsp soy sauce
¼ cup apple cider vinegar
2-4 Tbsp hot sauce
Salt and pepper to taste
3 Tbsp non-GMO cornstarch
3 Tbsp cold water
2 green onions sliced
2 tsp sesame oil, extra for drizzling on soup
Optional: ⅓ block tofu, diced

Preparation

Place shiitake mushrooms in a container. Add enough water to cover the mushrooms. Soak for 6 hours or overnight.
Add vegetable stock, garlic, ginger, soy sauce, vinegar and hot sauce to pot. Drain mushroom liquid into pot, without putting mushrooms into the pot. Bring liquid to a boil and reduce heat to a simmer.
Remove stems from shiitake mushroom caps and discard stems. Slicemushrooms and add to pot. Let simmer 20-30 minutes.
Add salt and pepper to taste. Adjust spice and acidity. Add more vinegar or hot sauce if needed. Add a little sweetener if too spicy or sour.
In a separate bowl mix together cornstarch and water.
Add cornstarch to hot soup. Stir over medium heat until slightly thickened.
Add green onions and sesame oil.
Cook for 5 minutes.
Serve and drizzle extra sesame oil on top if desired.