Sin City Kitchen Ideas

Vegan Tofu Hot Sour Soup

Green tea powder 1 Tsp. 5 dried shiitake mushrooms 2 tablespoons vegetable oil 2 cloves garlic, minced 2 stalks scallions, minced, plus more for garnish 1 tablespoon minced ginger 1 quart vegetable broth 1 pound firm tofu, diced 1/2 cup bamboo shoots, thinly sliced 1/4 cup white vinegar, plus more to taste 2 tablespoons soy sauce, plus more to taste 1 tablespoon toasted sesame oil Fresh ground black pepper 1 teaspoon sugar 1 tablespoon cornstarch Chili oil, for serving

Step 1
In a small bowl, cover the lily buds with boiling water and let stand until softened, about 10 minutes. In another small bowl, cover the dried wood ear mushrooms with boiling water and let stand until softened, about 20 to 30 minutes. Rinse and coarsely chop.

Step 2
In a large pot, heat the oil over moderately high heat. Add the garlic, scallions and ginger and cook, stirring, for 1 minute.

Step 3
Add the vegetable broth and bring to a simmer. Measure out 1/4 cup of the broth and set aside in a small bowl. Add the lily buds, mushrooms, tofu, bamboo shoots, vinegar, soy sauce, sesame oil, pepper and sugar to the pot. Return the soup to a simmer.

Step 4
Stir the cornstarch into the reserved 1/4 cup of broth, then drizzle the mixture into the soup, stirring gently until slightly thickened, about 3 to 4 minutes.

Step 5
Taste and add more of the vinegar and soy sauce if desired. Divide into bowls and garnish with the scallions. Serve with chili oil.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s