Hot ’n’ Sour Soup Hot, Sweet, Sour, Spicy!

Name: Hot ’n’ Sour Soup Hot, Sweet, Sour, Spicy!
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 4 dried wood ear or shiitake mushrooms; 4 dried wood ear or shiitake mushrooms; 1 red jalapeño or other fresh red chile; 1 red jalapeño or other fresh red chile; 2 quarts (2 L) vegetable broth; ¼ cup plus 3 tablespoons (105 ml) soy sauce; ⅓ cup (75 ml) rice vinegar; 2 tablespoons tomato paste; 1 tablespoon agave syrup; ⅓ cup (40 g) tapioca starch; 1 red bell pepper, stemmed and seeded; 1 large carrot, peeled; ½ cup (75 g) drained canned bamboo shoots; ⅔ cup (50 g) fresh oyster mushrooms; 2½ ounces (75 g) firm tofu; ¾ cup (75 g) fresh bean sprouts; 1 small bundle (2 ounces/50 g) glass noodles; Salt and freshly ground black pepper; Salt and freshly ground black pepper

Preparation info

Serves
8

Difficulty
Easy
Ready in
35 min

Appears in

Vegan Everything

By Nadine Horn and Jörg Mayer

Published 2019

About

We don’t go out for Chinese food much anymore, but when we did, we would always order hot and sour soup. We never found a vegan version, so we developed our own recipe, which is super easy and tastes just as good.

Ingredients

4 dried wood ear or shiitake mushrooms
1 red jalapeño or other fresh red chile
2

Asia
China
Soup
Spicy
Vegan
Gluten-free

Method

Place the dried mushrooms in a small heatproof bowl. Cover with boiling water and set aside for 10 minutes to rehydrate.
Finely mince the jalapeño.
Bring the broth, soy sauce, vinegar, tomato paste, agave syrup, and jalapeño to a boil in a large pot over high heat.
Whisk together the tapioca starch and ½ cup (120 ml) cold water in a small bo