Soups

Vegan Hot and Sour Soup

C ■■■■■ U

Stove

Ingredients:

1 oz Dried wood ear mushrooms

4 dried Shiitake mushrooms

12 dried Tiger lily buds

2 cups Hot water

1/3 oz bamboo fungus

3 Tbsp soy sauce

5 Tbsp rice vinegar

¼ cup Cornstarch

1 (8 oz) Container firm tofu, cut into ¼ inch strips

1 quart Vegetable broth

¼ tsp crushed red pepper flakes

½ tsp ground black pepper

¾ tsp ground white pepper

½ Tbsp chili oil

½ Tbsp sesame oil

1 green Onion, sliced

1 cup Chinese dried mushrooms

Directions:

In a small bowl, place wood mushrooms, shiitake mushrooms, and lily buds in 1 ½ cups hot water. Soak 20 minutes, until rehydrated. Drain, reserving liquid. Trim stems from the mushrooms, and cut into thin strips. Cut the lily buds in half.

In a separate small bowl, soak bamboo fungus in 1/4 cup lightly salted hot water. Soak about 20 minutes, until rehydrated. Drain, and mince.

In a third small bowl, blend soy sauce, rice vinegar, and 1 tablespoon cornstarch. Place ½ the tofu strips into the mixture.

In a medium saucepan, mix the reserved mushroom and lily bud liquid with the vegetable broth. Bring to a boil, and stir in the wood mushrooms, shiitake mushrooms, and lily buds. Reduce heat, and simmer 3 to 5 minutes. Season with red pepper, black pepper, and white pepper.

In a small bowl, mix remaining cornstarch and remaining water. Stir into the broth mixture until thickened.

Mix soy sauce mixture and remaining tofu strips into the saucepan. Return to boil, and stir in the bamboo fungus, chili oil, and sesame oil. Garnish with green onion to serve.

Notes:

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About the Author

This recipe is from the The Kitchen Bitch Cookbook by Joel Maxuel. Published with the author's permission.

Provided is a compilation of recipes gathered from Laing House event over several years. Laing House is a drop in center based in the capital of Nova Scotia, Canada for youth living with a mental illness. The author is a member of this organization since 2002 and very fortunate to live in a country where such services exist.

Vegan Hot and Sour Soup | Soups

Vegan Hot and Sour Soup

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Soups
Vegan Hot and Sour Soup	C ■■■■■ U Stove
Ingredients: 1 oz Dried wood ear mushrooms 4 dried Shiitake mushrooms 12 dried Tiger lily buds 2 cups Hot water 1/3 oz bamboo fungus 3 Tbsp soy sauce 5 Tbsp rice vinegar ¼ cup Cornstarch 1 (8 oz) Container firm tofu, cut into ¼ inch strips 1 quart Vegetable broth ¼ tsp crushed red pepper flakes ½ tsp ground black pepper ¾ tsp ground white pepper ½ Tbsp chili oil ½ Tbsp sesame oil 1 green Onion, sliced 1 cup Chinese dried mushrooms Directions: In a small bowl, place wood mushrooms, shiitake mushrooms, and lily buds in 1 ½ cups hot water. Soak 20 minutes, until rehydrated. Drain, reserving liquid. Trim stems from the mushrooms, and cut into thin strips. Cut the lily buds in half. In a separate small bowl, soak bamboo fungus in 1/4 cup lightly salted hot water. Soak about 20 minutes, until rehydrated. Drain, and mince. In a third small bowl, blend soy sauce, rice vinegar, and 1 tablespoon cornstarch. Place ½ the tofu strips into the mixture. In a medium saucepan, mix the reserved mushroom and lily bud liquid with the vegetable broth. Bring to a boil, and stir in the wood mushrooms, shiitake mushrooms, and lily buds. Reduce heat, and simmer 3 to 5 minutes. Season with red pepper, black pepper, and white pepper. In a small bowl, mix remaining cornstarch and remaining water. Stir into the broth mixture until thickened. Mix soy sauce mixture and remaining tofu strips into the saucepan. Return to boil, and stir in the bamboo fungus, chili oil, and sesame oil. Garnish with green onion to serve.
Notes: