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Ingredients
- 1/2 oz Dried Wood Ear Mushrooms
- 2 Cups Water boiling
- 8 Napa Cabbage leaves
- 4 Cups Veggie Broth
- 1/4 Cup Soy Sauce
- 1/4 Cup Rice Vinegar
- 3 Tsp Asian Hot Chile Oil
- 1/2 Tsp Sesame Oil
- 1 Tsp Ground White Pepper
- 1.5 Cups White Mushrooms thick-sliced
- 1 Tbsp Cornstarch or arrowroot (heaping tablespoon)
- 1 Cup Filtered Water
- 1 lb Extra Firm Tofu pressed and cut into matchsticks
- 1/2 Cup Carrot shredded
- 1 Cup Scallions
Ingredients
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Instructions
- Place the wood ear mushrooms in a bowl and pour boiling water over them so that they are submerged by a few inches. Cover with a plate and let sit for 20 minutes.
- To prepare the napa leaves, lay them on top of each other so that they’re spooning. Thinly slice across them widthwise. Set aside.
- Pour the vegetable broth, soy sauce, rice vinegar, hot chile oil, sesame oil, and white pepper into a soup pot. Cover and bring to a boil. Once the broth is boiling, add the cabbage and the fresh mushrooms. Cook until the cabbage is completely wilted, about 5 minutes.
- The wood ears should be ready at this point, so remove them from the bowl, cut into bite-size pieces, and add them to the soup as well.
- Mix the arrowroot with the water until dissolved. Add to the soup and stir until just slightly thickened, a minute or two. The soup isn’t going to be very thick, just more cloudy than anything else. But the starch gives the soup a little body.
- Add the shredded carrots and tofu, and cook just until heated through about 5 more minutes. Ladle into bowls and garnish with scallions to serve.
Recipe Notes
Reprinted with permission from Veganomicon
Read the blog post where this recipe originally appeared: Vegan Hot and Sour Soup from Veganomicon