Vegan Hot and Sour Soup

De WoonHeng · 40 min

Ingredientes

Preparación

1. Soak the dried shiitake and wood ear mushrooms in separate bowls with 1 cup of water until soft. Skip this if using fresh shiitake.
2. Squeeze the soft mushrooms, reserving the soaking water. Slice the shiitake into thin strips, and trim the tough ends from the wood ear before slicing.
3. Heat a 5-quart pan with 1 tablespoon of oil. Sauté the mushrooms and carrot until fragrant. Add the wood ear and bamboo shoot and stir-fry for a few seconds over medium-low heat.
4. Drizzle the soy sauce down the side of the pan, stir quickly, then add the reserved mushroom water topped up to 6 cups of liquid.
5. Season with the white pepper, Shaoxing wine (if using), sugar and mushroom powder. Stir, then add the mung bean thread and tofu.
6. Bring to a boil and cook for about 1 more minute. Taste and season if needed.
7. Mix 2 tablespoons cornstarch with 3 tablespoons water until smooth. Stir the slurry into the soup while stirring constantly. If it does not thicken, add more slurry.
8. Turn off the heat, ladle the soup into a large bowl, then stir in the vinegar and add a splash each of chile oil and toasted sesame oil. Top with fried wonton strips and cilantro and serve warm.

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