I have always wanted to try making hot and sour soup at home. Typically, Asian restaurants use a chicken or beef-based broth in their soups, so I usually have to pass on it. I found a recipe in Color Me Vegan, but I made some alterations to it. We loved the results! I went easy on the hot part, so feel free to spice it up more if you’d like.
1-1/2 oz dried mushroom variety such as shiitake, oyster, porcini, boletus and woodear
3/4 oz dried exotic mushrooms
14-oz extra firm tofu, drained, pressed and cut into cubes
7 Tbs tamari or soy sauce, divided
1 Tbs canola oil
6 C vegetable broth
1/4 tsp red pepper flakes
1 tsp black pepper
1/4 C rice vinegar
1/4 C arrowroot
1 can bamboo shoots, sliced into thin strips
2-3 tsp chili sesame oil
4 green onions, sliced
dried mushroom variety mix
dried exotic mushroom mix
3 packets of dried mushrooms
Combine the mushrooms in a bowl and cover with hot water. Let sit for about an hour. Drain, but reserve the liquid (approx. 2 cups). Then cut/slice the mushrooms.
Preheat the oven to 400 and line a baking sheet with foil and coat with canola oil. You don’t have to use foil, but I find stuff still sticks to the pan regardless. Place the tofu on the baking sheet and drizzle with 4 Tbs of the tamari.
Bake for 15 minutes and then turn the pieces. I’m sorry to say, there really isn’t an easy way to do this other than one by one . . . bake another 8-10 minutes.
In a large soup pot, bring the broth to a boil, then add the mushrooms. Let simmer or med/low heat for about 5 minutes. Add the red pepper flakes and black pepper. In a small bowl, combine the arrowroot, rice vinegar, and 3 Tbs of the tamari. Whisk well to thoroughly combine. Stir into the soup and bring it to a boil.
Add the bamboo shoots, tofu, and chili sesame oil; cook for 5 minutes. You may want to thin out the soup a little, so add some of the reserved mushroom water. I had two cups and ended up using it all–it just depends on how thick you want the soup. Top each individual serving with some green onions and enjoy!