Traditional Hot and Sour Soup

This classic Hot and Sour Soup is a delightful blend of flavors, featuring a perfect balance of heat and tanginess. Made with traditional ingredients such as mushrooms, tofu, and a medley of vegetables, this plant-based version is both satisfying and nourishing. It meets dietary requirements by being nut-free, shellfish-free, and entirely plant-based.

Ingredients:

• 4 cups vegetable broth
• 1 cup shiitake mushrooms, sliced
• 1 cup firm tofu, cubed
• 1 cup carrots, julienned
• 1 cup green onions, chopped
• 1/2 cup snow peas, trimmed
• 2 tablespoons soy sauce
• 2 tablespoons white vinegar
• 1 teaspoon ground black pepper
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 1 teaspoon ginger, minced
• 1 teaspoon garlic, minced
• 1 tablespoon oil for sautéing

Instructions:

1. In a large pot, heat the oil over medium heat. Add the minced ginger and garlic, and sauté until fragrant, about 1 minute.
2. Add the sliced shiitake mushrooms and carrots to the pot, cooking for about 3-4 minutes until they begin to soften.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 5 minutes.
4. Stir in the cubed tofu, snow peas, soy sauce, and white vinegar. Allow the soup to simmer for another 3-4 minutes.
5. Add the ground black pepper and the cornstarch slurry to the soup, stirring continuously until the soup thickens slightly.
6. Remove from heat and stir in the chopped green onions just before serving.