Hot Sour Soup Recipe | EASY VEGAN CHINESE RECIPE 酸辣汤

tofu

🥗Healthier: silken tofu

💰Cheaper: tempeh

Silken tofu is lower in calories, while tempeh is often more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and using seasoned water can be a budget-friendly option.

Rehydrate shiitake mushrooms, black fungus, and day lilies in 8 cups of water overnight and reserve the water.

Slice the rehydrated shiitake mushrooms and black fungus.

In a stockpot over medium-high heat, add olive oil, garlic, and ginger, and sauté until browned.

Add the reserved mushroom water to the pot.

Stir in 2 teaspoons of chili powder (or white pepper powder), 1 tablespoon of Chinese cooking wine, 2 tablespoons of rice vinegar, and 4 tablespoons of soy sauce.

Add the sliced rehydrated mushrooms, day lilies, and bamboo shoots to the pot.

Combine 3 tablespoons of potato starch with 3 tablespoons of water to create a slurry.

Slowly pour the slurry into the soup while stirring to thicken it.

Add tofu to the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens