Hot and Sour Soup (Plant-Based)

This delicious Hot and Sour Soup balances traditional flavors with a plant-based twist. The combination of earthy mushrooms, spicy chili, and tangy vinegar creates a delightful depth of flavor. Perfectly suited for those following a nut-free and shellfish-free diet, this soup is both comforting and invigorating, making it a great starter or light meal.

Ingredients:

• 4 cups vegetable broth
• 1 cup shiitake mushrooms, sliced
• 1 cup firm tofu, cubed
• 1 cup bamboo shoots, julienned
• 1/2 cup carrots, thinly sliced
• 1/2 cup green onions, chopped
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons rice vinegar
• 1 tablespoon chili paste (adjust to taste)
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, bring the vegetable broth to a simmer over medium heat.
2. Add the sliced shiitake mushrooms, cubed tofu, bamboo shoots, and carrots to the pot. Cook for about 5-7 minutes until the vegetables are tender.
3. Stir in the soy sauce, rice vinegar, and chili paste, adjusting the chili paste to your desired spice level.
4. In a small bowl, mix the cornstarch with water until smooth, then add it to the soup to thicken. Stir well and cook for another 2-3 minutes.
5. Drizzle in the sesame oil and season with salt and pepper to taste. Remove from heat.
6. Ladle the soup into bowls and top with chopped green onions and fresh cilantro before serving.